کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4561787 1330688 2012 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A risk characterization model of Salmonella Typhimurium in Irish fresh pork sausages
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
A risk characterization model of Salmonella Typhimurium in Irish fresh pork sausages
چکیده انگلیسی

A second-order simulation model was built to estimate the risk of Salmonella Typhimurium associated with the consumption of Irish fresh pork sausages. To select appropriate hazard characterization models, an initial appraisal of the current dose-response models was conducted. The cooking modality of grilling was associated with a higher mean risk of infection per serving (1.399 × 10− 6; 95% CI: 7.54 × 10− 7–2.65 × 10− 6) than frying (6.246 × 10− 7, 95% CI: 2.78 × 10− 7–1.17 × 10− 6). When the risk was extrapolated over the consumption in a year period, the mean risk of infection increased considerably to 8.541 × 10− 5 with an expected number of infections and illnesses of 184.3 (95% CI: 26–664) and 17 (95% CI: 2–63), respectively. Results highlighted the importance of consumer education, as scenario analysis predicted that, for the current level of Salmonella in pork sausage, decreasing the product's cold storage by approximately 8 h and cooking for an additional half minute can reduce the current risk level by ∼ 50%.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 45, Issue 2, March 2012, Pages 1184–1193
نویسندگان
, , ,