Using Risk–Benefit Analysis to Control Salmonella in Chicken Meat

Abstract

We have created a risk-benefit analysis (RBA) model to assist in food safety decision-making by analyzing Salmonella control in Brazilian chicken meat. First, we described the issues in a risk profile and used a 5 × 5 matrix to rank the risks associated with Salmonella. We then classified the magnitude of benefits and costs of control measures using another matrix. Finally, we verified the beneficial effects of recommended control measures using Quantitative Microbiological Risk Assessment (QMRA). The RBA classified Salmonella contamination as risk 6, indicating that control measures should be taken in the short and medium terms. It also recommended the adoption of biosecurity measures on farms to reduce the prevalence of Salmonella in birds, better control of carcass washings and chiller tank management, and information placement on packages and campaigns to raise the awareness of the population about the need to control Salmonella contamination before consumption. On the other hand, it did not recommend better controls at scalding and defeathering. QMRA confirmed the beneficial effects of the recommended control measures. For example, as Salmonella prevalence in poultry increased from 4.04% to 50%, the risk of infection per serving also increased from 0.0080 to 0.071. Although better controls in washings and chiller tank management did not affect the risk of infection, it reduced Salmonella counts on carcasses. We assume that the presence of Salmonella on carcasses was due to improper thermal processing or cross contamination, which increased the risk from 0.0080 to 0.015962. The RBA demonstrated the logic involved in the adoption of control measures, and this can be helpful in the risk management of food safety issues.

Advances in enteropathogen control throughout the meat chicken production chain

“…Scalding is a process where chicken carcasses are either immersed in hot water or sprayed with hot steam to open the feather follicles of the skin to facilitate the removal of feathers (Cox & Pavic, 2010). Scalding can be a point in processing at which enteropathogen cross‐contamination can occur (Seliwiorstow et al., 2016; Tondo & Gonçalves, 2021). In a recent study, a pre‐scald cloacal wash with lactic acid (5%) was found to significantly reduce Campylobacter on carcasses in a commercial processing plant by 0.66 log 10 CFU/cm 2 relative to untreated carcasses.…”