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

@article{Crotta2019ProbabilisticMO,
  title={Probabilistic modelling of events at evisceration during slaughtering of pigs using expert opinion: Quantitative data in support of stochastic models of risk of contamination},
  author={Matteo Crotta and Elena Luisi and Nikolaos Dadios and Javier Guitian},
  journal={Microbial Risk Analysis},
  year={2019},
  url={https://api.semanticscholar.org/CorpusID:125223101}
}
View via Publisher
rvc-repository.worktribe.com
6 Citations

Figures and Tables from this paper

6 Citations

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

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…

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

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

An analysis of pork meat QMRA is provided to facilitate their reuse, and identify gaps to guide future research activities to enable better control of bacteria.

A review of slaughter practices and their effectiveness to control microbial - esp. Salmonella spp. - contamination of pig carcasses.

A farm‐to‐consumption quantitative microbiological risk assessment for hepatitis E in pigs

While the model predicted appreciable levels of HEV RNA remaining in liver pâté at the point of consumption, the amount of infectious HEV and hence risk of infection was zero, emphasizing the importance of using the correct microbiological variable when assessing the risk to consumers.

Summarizing the current knowledge and existing knowledge gaps for pre-harvest and post-harvest Salmonella contamination in pork.

31 References

A Stochastic Model to Assess the Effect of Meat Inspection Practices on the Contamination of the Pig Carcasses

A stochastic model to quantitatively describe cross-contamination when consecutive carcasses are submitted to classic inspection procedures was developed and showed that the touching and cutting of lymph nodes during inspection can be an important source of carcass contamination.

Quantitative risk assessment of Campylobacter in broiler chickens – Assessing interventions to reduce the level of contamination at the end of the rearing period

Modeling of Salmonella Contamination in the Pig Slaughterhouse

This model forms part of a larger QMRA (quantitative microbial risk assessment) on Salmonella in slaughter and breeder pigs, which uses a generic model framework that can be parameterized for European member states to describe the entire chain from farm‐to‐consumption and the resultant human illness.

A risk-based approach for evaluation of hygiene performance at pig slaughter

Scientific Opinion on a Quantitative Microbiological Risk Assessment of Salmonella in slaughter and breeder pigs

From the QMRA analysis, it appears that an 80% or 90% reduction of lymph node prevalence should result in a comparable reduction in the number of human cases attributable to pig meat products.

Risk factors for Salmonella and hygiene indicators in the 10 largest Belgian pig slaughterhouses.

Some working practices such as scalding with steam, second flaming after polishing, and complete cleaning and disinfection of the splitting machine several times a day were beneficial for reducing Salmonella prevalence, ECCs, and ACCs.

Identification and quantification of risk factors regarding Salmonella spp. on pork carcasses.

Where should the effort be put to reduce the Salmonella prevalence in the slaughtered swine carcass effectively?

Scientific Opinion on the public health hazards to be covered by inspection of meat (swine)

A qualitative risk assessment identified Salmonella spp., Yersinia enterocolitica, Toxoplasma gondii and Trichinella spp. as the most relevant biological hazards in the context of meat inspection of…

Quantitative risk assessment of hepatitis E virus: Modelling the occurrence of viraemic pigs and the presence of the virus in organs of food safety interest