Probabilistic modelling of events at evisceration during slaughtering of pigs using expert opinion: Quantitative data in support of stochastic models of risk of contamination

Crotta, Matteo; Luisi, Elena; Dadios, Nikolaos; Guitian, Javier

doi:10.1016/j.mran.2018.10.001

Cited by 4 publications

(3 citation statements)

References 25 publications

(25 reference statements)

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“…Identification of risk factors ; • Evaluation of mitigation strategies along the meat chain [7,10,11,[91][92][93][94][95][96][97][98][99][100][101][102][103][104]; • Predictive modeling with modelling of microbial growth, inactivation and survival [105][106][107][108][109][110][111][112]; • Estimation of microorganism prevalence at meat chain steps [82,89,[113][114][115][116][117]; • Modeling of specific meat chain steps [118][119][120][121][122][123]; • Modeling of pathogen epidemiology and spreading during the meat chain [94,124,125]; • Expert analysis of sampling and mathematical methods [126][127][128]; • Qualitative or comparative risk assessment [129][130]…”

mentioning

confidence: 99%

Critical Analysis of Pork QMRA Focusing on Slaughterhouses: Lessons from the Past and Future Trends

Hdaifeh

Khalid

Boué

et al. 2020

Foods

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Foodborne microbial diseases have a significant impact on public health, leading to millions of human illnesses each year worldwide. Pork is one of the most consumed meat in Europe but may also be a major source of pathogens introduced all along the farm-to-fork chain. Several quantitative microbial risk assessment (QMRA) have been developed to assess human health risks associated with pork consumption and to evaluate the efficiency of different risk reduction strategies. The present critical analysis aims to review pork QMRA. An exhaustive search was conducted following the preferred reporting items for systematic reviews and meta-analyses (PRISMA) methodology. It resulted in identification of a collection of 2489 papers including 42 on QMRA, after screening. Among them, a total of 29 studies focused on Salmonella spp. with clear concern on impacts at the slaughterhouse, modeling the spreading of contaminations and growth at critical stages along with potential reductions. Along with strict compliance with good hygiene practices, several potential risk mitigation pathways were highlighted for each slaughterhouse step. The slaughterhouse has a key role to play to ensure food safety of pork-based products but consideration of the whole farm-to-fork chain is necessary to enable better control of bacteria. This review provides an analysis of pork meat QMRA, to facilitate their reuse, and identify gaps to guide future research activities.

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confidence: 99%

Critical Analysis of Pork QMRA Focusing on Slaughterhouses: Lessons from the Past and Future Trends

Hdaifeh

Khalid

Boué

et al. 2020

Foods

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“…Therefore, the trimming process can be considered as an important risk process. The eviscerating process is another key control point; the reason for the increase of E. coli contamination in this process may be the eviscerating operation, which led to visceral rupture and overflow of autologous microorganisms (Huang et al, 2017a;Crotta et al, 2018) and then contaminated appliances and workers' hands and caused cross-contamination. In addition, according to the typing results, ST1433 and ST101 in the eviscerating process also existed in the workers' hands and appliances.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Key Control Points of Microbial Contamination Risk in Pork Production Processes Using a Quantitative Exposure Assessment Model

et al. 2022

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Pork is one of the most common foods causing microbial foodborne diseases. Since pork directly enters the market after slaughtering, the control of microbial contamination in the slaughtering processes is the key to ensuring the quality and safety of pork. The contamination level of Escherichia coli, a health-indicator bacterium, can reflect the risk level of potential pathogens. In order to assess the E. coli exposure risk of pork during slaughtering and to identify the key control points, we established an E. coli quantitative exposure assessment model for swine-slaughtering processes in slaughterhouses of different sizes. The model simulation data indicated the E. coli contamination pattern on the surfaces of swine carcasses during slaughtering. The changes in E. coli contamination were analyzed according to the simulation data of each slaughtering process. It was found that the number of E. coli after trimming in big and small slaughterhouses increased to the maximum values for the whole processes, which were 3.63 and 3.52 log10 CFU/100 cm2, respectively. The risk contribution of each slaughtering process to the E. coli contamination on the surface of terminal swine carcasses can be determined by correlation analysis. Because the absolute value of correlation coefficient during the trimming process was maximum (0.49), it was regarded as the most important key control point. This result can be further proved via the multilocus sequence typing of E. coli. The dominant sequence type before trimming processes was ST10. ST1434 began to appear in the trimming process and then became the dominant sequence type in the trimming and pre-cooling processes. The model can provide a theoretical basis for microbial hygiene supervision and risk control in swine-slaughtering processes.

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“…Data to estimate the likelihood of gut and gallbladder being punctured or ruptured during evisceration are only available from a recent study where estimates for the occurrence of these events were quantified by means of expert opinion elicitation (Crotta et al, 2019). Results of that study estimated the median probability of rupturing the gut and the gallbladder during evisceration around 2% in high and middle throughput abattoirs.…”

Section: Pathway 3: Presence Of Hev On Carcass After Processing Due To Faecal and Bile Crosscontamination During Eviscerationmentioning

confidence: 99%

Viraemic pigs entering the food chain are the most likely source of hepatitis E virus (HEV) in pork meat: Modelling the fate of HEV during slaughtering of pigs

et al. 2021

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Probabilistic modelling of events at evisceration during slaughtering of pigs using expert opinion: Quantitative data in support of stochastic models of risk of contamination

Cited by 4 publications

References 25 publications

Critical Analysis of Pork QMRA Focusing on Slaughterhouses: Lessons from the Past and Future Trends

Critical Analysis of Pork QMRA Focusing on Slaughterhouses: Lessons from the Past and Future Trends

Analysis of Key Control Points of Microbial Contamination Risk in Pork Production Processes Using a Quantitative Exposure Assessment Model

Viraemic pigs entering the food chain are the most likely source of hepatitis E virus (HEV) in pork meat: Modelling the fate of HEV during slaughtering of pigs

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