Quantitative risk assessment for human salmonellosis through the consumption of pork sausage in Porto Alegre, Brazil
| Autor: | Luis Gustavo Corbellini, Alexandre Ávila Collor, Marisa Ribeiro de Itapema Cardoso, Lisandra Murmann |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
Salmonella
Time Factors Food Handling Swine Food Contamination medicine.disease_cause Microbiology Risk Assessment Internal temperature Medicine Animals Humans Food science Cooking Pork sausage Average risk business.industry technology industry and agriculture food and beverages Meat Products Consumer Product Safety Food Microbiology Salmonella Food Poisoning business Risk assessment Monte Carlo Method Brazil Food Science |
| Zdroj: | Journal of food protection. 74(4) |
| ISSN: | 1944-9097 |
| Popis: | A quantitative microbiology risk assessment was conducted to evaluate the risk of Salmonella infection to consumers of fresh pork sausages prepared at barbecues in Porto Alegre, Brazil. For the analysis, a prevalence of 24.4% positive pork sausages with a level of contamination between 0.03 and 460 CFU g(-1) was assumed. Data related to frequency and habits of consumption were obtained by a questionnaire survey given to 424 people. A second-order Monte Carlo simulation separating the uncertain parameter of cooking time from the variable parameters was run. Of the people interviewed, 87.5% consumed pork sausage, and 85.4% ate it at barbecues. The average risk of salmonellosis per barbecue at a minimum cooking time of 15.6 min (worst-case scenario) was 6.24 × 10(-4), and the risk assessed per month was 1.61 × 10(-3). Cooking for 19 min would fully inactivate Salmonella in 99.9% of the cases. At this cooking time, the sausage reached a mean internal temperature of 75.7°C. The results of the quantitative microbiology risk assessment revealed that the consumption of fresh pork sausage is safe when cooking time is approximately 19 min, whereas undercooked pork sausage may represent a nonnegligible health risk for consumers. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|