Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina
- Autores
- Signorini Porchietto, Marcelo Lisandro; Tarabla, Hector Dante
- Año de publicación
- 2009
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- A quantitative risk assessment was developed for verocytotoxigenic Escherichia coli (E. coli VTEC) following hamburger consumption. The assessment considers initial contamination levels, cross-contamination and decontamination events during the cattle slaughter process and the distribution, storage and consumption patterns in Argentina and in similar countries in Latin-American. The model predicted an infection risk of 8.12x10-7, a probability of Hemolytic Uremic Syndrome (HUS) of 4.6x10-8 and a probability of mortality of 5.9x10-9 per meal for adults. For children, the estimates per meal were 3.23x10-7, 1.8x10-8 and 6.31x10-10 for infection, HUS and mortality, respectively. The risk of infection and HUS, were sensitive to the type of storage at home (r = -0.416), slaughterhouse storage temperature (r = 0.240) and bacterial concentration in the cattle hide (r = 0.239). There was an association between home preparation of hamburgers (r = -0.116) and the risk of illness, although this was a result of the type of storage at retail (r = -0.110) and at home and not their intrinsic characteristics. The most sensitive stages of the process were identified through the risk assessment and these can be used as a basis for measures of risk management.
Fil: Signorini Porchietto, Marcelo Lisandro. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina
Fil: Tarabla, Hector Dante. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina - Materia
-
Risk assessment
Escherichia coli VTEC
Beef - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/101910
Ver los metadatos del registro completo
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oai:ri.conicet.gov.ar:11336/101910 |
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network_name_str |
CONICET Digital (CONICET) |
spelling |
Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in ArgentinaSignorini Porchietto, Marcelo LisandroTarabla, Hector DanteRisk assessmentEscherichia coli VTECBeefhttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3A quantitative risk assessment was developed for verocytotoxigenic Escherichia coli (E. coli VTEC) following hamburger consumption. The assessment considers initial contamination levels, cross-contamination and decontamination events during the cattle slaughter process and the distribution, storage and consumption patterns in Argentina and in similar countries in Latin-American. The model predicted an infection risk of 8.12x10-7, a probability of Hemolytic Uremic Syndrome (HUS) of 4.6x10-8 and a probability of mortality of 5.9x10-9 per meal for adults. For children, the estimates per meal were 3.23x10-7, 1.8x10-8 and 6.31x10-10 for infection, HUS and mortality, respectively. The risk of infection and HUS, were sensitive to the type of storage at home (r = -0.416), slaughterhouse storage temperature (r = 0.240) and bacterial concentration in the cattle hide (r = 0.239). There was an association between home preparation of hamburgers (r = -0.116) and the risk of illness, although this was a result of the type of storage at retail (r = -0.110) and at home and not their intrinsic characteristics. The most sensitive stages of the process were identified through the risk assessment and these can be used as a basis for measures of risk management.Fil: Signorini Porchietto, Marcelo Lisandro. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; ArgentinaFil: Tarabla, Hector Dante. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; ArgentinaElsevier Science2009-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/101910Signorini Porchietto, Marcelo Lisandro; Tarabla, Hector Dante; Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina; Elsevier Science; International Journal of Food Microbiology; 132; 4-2009; 153-1610168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2009.04.022info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:57:48Zoai:ri.conicet.gov.ar:11336/101910instacron: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:34982025-09-29 09:57:48.77CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina |
title |
Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina |
spellingShingle |
Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina Signorini Porchietto, Marcelo Lisandro Risk assessment Escherichia coli VTEC Beef |
title_short |
Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina |
title_full |
Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina |
title_fullStr |
Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina |
title_full_unstemmed |
Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina |
title_sort |
Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina |
dc.creator.none.fl_str_mv |
Signorini Porchietto, Marcelo Lisandro Tarabla, Hector Dante |
author |
Signorini Porchietto, Marcelo Lisandro |
author_facet |
Signorini Porchietto, Marcelo Lisandro Tarabla, Hector Dante |
author_role |
author |
author2 |
Tarabla, Hector Dante |
author2_role |
author |
dc.subject.none.fl_str_mv |
Risk assessment Escherichia coli VTEC Beef |
topic |
Risk assessment Escherichia coli VTEC Beef |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/3.3 https://purl.org/becyt/ford/3 |
dc.description.none.fl_txt_mv |
A quantitative risk assessment was developed for verocytotoxigenic Escherichia coli (E. coli VTEC) following hamburger consumption. The assessment considers initial contamination levels, cross-contamination and decontamination events during the cattle slaughter process and the distribution, storage and consumption patterns in Argentina and in similar countries in Latin-American. The model predicted an infection risk of 8.12x10-7, a probability of Hemolytic Uremic Syndrome (HUS) of 4.6x10-8 and a probability of mortality of 5.9x10-9 per meal for adults. For children, the estimates per meal were 3.23x10-7, 1.8x10-8 and 6.31x10-10 for infection, HUS and mortality, respectively. The risk of infection and HUS, were sensitive to the type of storage at home (r = -0.416), slaughterhouse storage temperature (r = 0.240) and bacterial concentration in the cattle hide (r = 0.239). There was an association between home preparation of hamburgers (r = -0.116) and the risk of illness, although this was a result of the type of storage at retail (r = -0.110) and at home and not their intrinsic characteristics. The most sensitive stages of the process were identified through the risk assessment and these can be used as a basis for measures of risk management. Fil: Signorini Porchietto, Marcelo Lisandro. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina Fil: Tarabla, Hector Dante. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina |
description |
A quantitative risk assessment was developed for verocytotoxigenic Escherichia coli (E. coli VTEC) following hamburger consumption. The assessment considers initial contamination levels, cross-contamination and decontamination events during the cattle slaughter process and the distribution, storage and consumption patterns in Argentina and in similar countries in Latin-American. The model predicted an infection risk of 8.12x10-7, a probability of Hemolytic Uremic Syndrome (HUS) of 4.6x10-8 and a probability of mortality of 5.9x10-9 per meal for adults. For children, the estimates per meal were 3.23x10-7, 1.8x10-8 and 6.31x10-10 for infection, HUS and mortality, respectively. The risk of infection and HUS, were sensitive to the type of storage at home (r = -0.416), slaughterhouse storage temperature (r = 0.240) and bacterial concentration in the cattle hide (r = 0.239). There was an association between home preparation of hamburgers (r = -0.116) and the risk of illness, although this was a result of the type of storage at retail (r = -0.110) and at home and not their intrinsic characteristics. The most sensitive stages of the process were identified through the risk assessment and these can be used as a basis for measures of risk management. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-04 |
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/11336/101910 Signorini Porchietto, Marcelo Lisandro; Tarabla, Hector Dante; Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina; Elsevier Science; International Journal of Food Microbiology; 132; 4-2009; 153-161 0168-1605 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/101910 |
identifier_str_mv |
Signorini Porchietto, Marcelo Lisandro; Tarabla, Hector Dante; Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina; Elsevier Science; International Journal of Food Microbiology; 132; 4-2009; 153-161 0168-1605 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2009.04.022 |
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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1844613726755356672 |
score |
13.070432 |