Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina

Autores
Signorini Porchietto, Marcelo Lisandro; Zbrun, María Virginia; Romero Scharpen, Analía; Olivero, C.; Bongiovanni, Francisco Javier; Soto, Lorena Paola; Frizzo, Laureano Sebastian; Rosmini, Marcelo Raul
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Here, we developed a quantitative risk assessment for thermophilic Campylobacter spp. related to the consumption of salad prepared alongside broiler meat. The assessment considered initial contamination levels, cross-contamination and decontamination events during the broiler slaughter process and distribution, and storage and consumption patterns in Argentina and other Latin American countries. The model predicted an infection risk of 3.32 × 10−4 per serving. This estimation was variable according to the dose-response model used. Considering the number of chickens slaughtered annually in Argentina, the estimated number of people who could suffer campylobacteriosis related to poultry meat consumption was, on average, 484,304. The risk of human campylobacteriosis was most sensitive to the probability of infection from a Campylobacter (r = 0.72), the number of Campylobacter spp. per serving (r = 0.40), the frequency of washing the cutting board , the preparation of raw poultry before salad using the same cutting board (r = 0.14), and the frequency of hand washing (r = >0.14). The most sensitive stages of the process identified through the risk assessment can be used as a basis for measures of risk management. Public campaigns on hygiene habits during food preparation at home should focus on the importance of washing the cutting board before preparing raw and ready-to-eat foods and of washing the hands during food preparation.
Fil: Signorini Porchietto, Marcelo Lisandro. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria, Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Zbrun, María Virginia. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Romero Scharpen, Analía. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Olivero, C.. Universidad Nacional del Litoral. Facultad de Cs.veterinarias. Departamento de Salud Publica Veterinaria; Argentina
Fil: Bongiovanni, Francisco Javier. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina
Fil: Soto, Lorena Paola. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Frizzo, Laureano Sebastian. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Salud Publica; . Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Rosmini, Marcelo Raul. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Salud Publica;
Materia
BROILER MEAT
CAMPYLOBACTER
QUANTITATIVE RISK ASSESSMENT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/1029
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in ArgentinaSignorini Porchietto, Marcelo LisandroZbrun, María VirginiaRomero Scharpen, AnalíaOlivero, C.Bongiovanni, Francisco JavierSoto, Lorena PaolaFrizzo, Laureano SebastianRosmini, Marcelo RaulBROILER MEATCAMPYLOBACTERQUANTITATIVE RISK ASSESSMENThttps://purl.org/becyt/ford/4.3https://purl.org/becyt/ford/4Here, we developed a quantitative risk assessment for thermophilic Campylobacter spp. related to the consumption of salad prepared alongside broiler meat. The assessment considered initial contamination levels, cross-contamination and decontamination events during the broiler slaughter process and distribution, and storage and consumption patterns in Argentina and other Latin American countries. The model predicted an infection risk of 3.32 × 10−4 per serving. This estimation was variable according to the dose-response model used. Considering the number of chickens slaughtered annually in Argentina, the estimated number of people who could suffer campylobacteriosis related to poultry meat consumption was, on average, 484,304. The risk of human campylobacteriosis was most sensitive to the probability of infection from a Campylobacter (r = 0.72), the number of Campylobacter spp. per serving (r = 0.40), the frequency of washing the cutting board , the preparation of raw poultry before salad using the same cutting board (r = 0.14), and the frequency of hand washing (r = >0.14). The most sensitive stages of the process identified through the risk assessment can be used as a basis for measures of risk management. Public campaigns on hygiene habits during food preparation at home should focus on the importance of washing the cutting board before preparing raw and ready-to-eat foods and of washing the hands during food preparation.Fil: Signorini Porchietto, Marcelo Lisandro. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria, Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Zbrun, María Virginia. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Romero Scharpen, Analía. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Olivero, C.. Universidad Nacional del Litoral. Facultad de Cs.veterinarias. Departamento de Salud Publica Veterinaria; ArgentinaFil: Bongiovanni, Francisco Javier. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; ArgentinaFil: Soto, Lorena Paola. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Frizzo, Laureano Sebastian. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Salud Publica; . Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Rosmini, Marcelo Raul. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Salud Publica;Elsevier Science2013-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/1029Signorini Porchietto, Marcelo Lisandro; Zbrun, María Virginia; Romero Scharpen, Analía; Olivero, C.; Bongiovanni, Francisco Javier; et al.; Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina; Elsevier Science; Preventive Veterinary Medicine; 109; 1-2; 2-2013; 37-460167-5877enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.prevetmed.2012.09.011info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:53:53Zoai:ri.conicet.gov.ar:11336/1029instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:53:53.439CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina
title Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina
spellingShingle Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina
Signorini Porchietto, Marcelo Lisandro
BROILER MEAT
CAMPYLOBACTER
QUANTITATIVE RISK ASSESSMENT
title_short Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina
title_full Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina
title_fullStr Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina
title_full_unstemmed Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina
title_sort Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina
dc.creator.none.fl_str_mv Signorini Porchietto, Marcelo Lisandro
Zbrun, María Virginia
Romero Scharpen, Analía
Olivero, C.
Bongiovanni, Francisco Javier
Soto, Lorena Paola
Frizzo, Laureano Sebastian
Rosmini, Marcelo Raul
author Signorini Porchietto, Marcelo Lisandro
author_facet Signorini Porchietto, Marcelo Lisandro
Zbrun, María Virginia
Romero Scharpen, Analía
Olivero, C.
Bongiovanni, Francisco Javier
Soto, Lorena Paola
Frizzo, Laureano Sebastian
Rosmini, Marcelo Raul
author_role author
author2 Zbrun, María Virginia
Romero Scharpen, Analía
Olivero, C.
Bongiovanni, Francisco Javier
Soto, Lorena Paola
Frizzo, Laureano Sebastian
Rosmini, Marcelo Raul
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv BROILER MEAT
CAMPYLOBACTER
QUANTITATIVE RISK ASSESSMENT
topic BROILER MEAT
CAMPYLOBACTER
QUANTITATIVE RISK ASSESSMENT
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.3
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Here, we developed a quantitative risk assessment for thermophilic Campylobacter spp. related to the consumption of salad prepared alongside broiler meat. The assessment considered initial contamination levels, cross-contamination and decontamination events during the broiler slaughter process and distribution, and storage and consumption patterns in Argentina and other Latin American countries. The model predicted an infection risk of 3.32 × 10−4 per serving. This estimation was variable according to the dose-response model used. Considering the number of chickens slaughtered annually in Argentina, the estimated number of people who could suffer campylobacteriosis related to poultry meat consumption was, on average, 484,304. The risk of human campylobacteriosis was most sensitive to the probability of infection from a Campylobacter (r = 0.72), the number of Campylobacter spp. per serving (r = 0.40), the frequency of washing the cutting board , the preparation of raw poultry before salad using the same cutting board (r = 0.14), and the frequency of hand washing (r = >0.14). The most sensitive stages of the process identified through the risk assessment can be used as a basis for measures of risk management. Public campaigns on hygiene habits during food preparation at home should focus on the importance of washing the cutting board before preparing raw and ready-to-eat foods and of washing the hands during food preparation.
Fil: Signorini Porchietto, Marcelo Lisandro. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria, Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Zbrun, María Virginia. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Romero Scharpen, Analía. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Olivero, C.. Universidad Nacional del Litoral. Facultad de Cs.veterinarias. Departamento de Salud Publica Veterinaria; Argentina
Fil: Bongiovanni, Francisco Javier. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina
Fil: Soto, Lorena Paola. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Frizzo, Laureano Sebastian. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Salud Publica; . Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Rosmini, Marcelo Raul. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Salud Publica;
description Here, we developed a quantitative risk assessment for thermophilic Campylobacter spp. related to the consumption of salad prepared alongside broiler meat. The assessment considered initial contamination levels, cross-contamination and decontamination events during the broiler slaughter process and distribution, and storage and consumption patterns in Argentina and other Latin American countries. The model predicted an infection risk of 3.32 × 10−4 per serving. This estimation was variable according to the dose-response model used. Considering the number of chickens slaughtered annually in Argentina, the estimated number of people who could suffer campylobacteriosis related to poultry meat consumption was, on average, 484,304. The risk of human campylobacteriosis was most sensitive to the probability of infection from a Campylobacter (r = 0.72), the number of Campylobacter spp. per serving (r = 0.40), the frequency of washing the cutting board , the preparation of raw poultry before salad using the same cutting board (r = 0.14), and the frequency of hand washing (r = >0.14). The most sensitive stages of the process identified through the risk assessment can be used as a basis for measures of risk management. Public campaigns on hygiene habits during food preparation at home should focus on the importance of washing the cutting board before preparing raw and ready-to-eat foods and of washing the hands during food preparation.
publishDate 2013
dc.date.none.fl_str_mv 2013-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/1029
Signorini Porchietto, Marcelo Lisandro; Zbrun, María Virginia; Romero Scharpen, Analía; Olivero, C.; Bongiovanni, Francisco Javier; et al.; Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina; Elsevier Science; Preventive Veterinary Medicine; 109; 1-2; 2-2013; 37-46
0167-5877
url http://hdl.handle.net/11336/1029
identifier_str_mv Signorini Porchietto, Marcelo Lisandro; Zbrun, María Virginia; Romero Scharpen, Analía; Olivero, C.; Bongiovanni, Francisco Javier; et al.; Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina; Elsevier Science; Preventive Veterinary Medicine; 109; 1-2; 2-2013; 37-46
0167-5877
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.prevetmed.2012.09.011
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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