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

Autores
Signorini, Marcelo; Zbrun, María Virginia; Romero Scharpen, Analía; Olivero, Carolina Raquel; Bongiovanni, Francisco Javier; Soto, Lorena Paola; Frizzo, Laureano Sebastian; Rosmini, Marcelo Raúl
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 (r = −0.31), 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.
EEA Rafaela
Fil: Signorini, Marcelo. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zbrun, María Virginia. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Romero Scharpen, Analía. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Olivero, Carolina Raquel. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Bongiovanni, Francisco Javier. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Soto, Lorena Paola. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Frizzo, Laureano Sebastian. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Rosmini, Marcelo Raúl. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fuente
Preventive Veterinary Medicine 109 (1–2) : 37-46 (April 2013)
Materia
Pollo de Engorde
Carne de Pollo
Campylobacter
Campilobacteriosis
Enfermedades Bacterianas
Evaluación
Análisis Cuantitativo
Broiler Chickens
Chicken Meat
Campylobacteriosis
Bacterial Diseases
Evaluation
Quantitative Analysis
Argentina
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3370
Acceder
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oai_identifier_str oai:localhost:20.500.12123/3370
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network_name_str INTA Digital (INTA)
spelling Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in ArgentinaSignorini, MarceloZbrun, María VirginiaRomero Scharpen, AnalíaOlivero, Carolina RaquelBongiovanni, Francisco JavierSoto, Lorena PaolaFrizzo, Laureano SebastianRosmini, Marcelo RaúlPollo de EngordeCarne de PolloCampylobacterCampilobacteriosisEnfermedades BacterianasEvaluaciónAnálisis CuantitativoBroiler ChickensChicken MeatCampylobacteriosisBacterial DiseasesEvaluationQuantitative AnalysisArgentinaHere, 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 (r = −0.31), 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.EEA RafaelaFil: Signorini, Marcelo. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Zbrun, María Virginia. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; ArgentinaFil: Romero Scharpen, Analía. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; ArgentinaFil: Olivero, Carolina Raquel. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; ArgentinaFil: Bongiovanni, Francisco Javier. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; ArgentinaFil: Soto, Lorena Paola. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; ArgentinaFil: Frizzo, Laureano Sebastian. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; ArgentinaFil: Rosmini, Marcelo Raúl. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina2018-09-17T13:29:00Z2018-09-17T13:29:00Z2013-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/3370https://www.sciencedirect.com/science/article/pii/S01675877120030290167-5877https://doi.org/10.1016/j.prevetmed.2012.09.011Preventive Veterinary Medicine 109 (1–2) : 37-46 (April 2013)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-23T11:16:40Zoai:localhost:20.500.12123/3370instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:16:40.54INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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, Marcelo
Pollo de Engorde
Carne de Pollo
Campylobacter
Campilobacteriosis
Enfermedades Bacterianas
Evaluación
Análisis Cuantitativo
Broiler Chickens
Chicken Meat
Campylobacteriosis
Bacterial Diseases
Evaluation
Quantitative Analysis
Argentina
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, Marcelo
Zbrun, María Virginia
Romero Scharpen, Analía
Olivero, Carolina Raquel
Bongiovanni, Francisco Javier
Soto, Lorena Paola
Frizzo, Laureano Sebastian
Rosmini, Marcelo Raúl
author Signorini, Marcelo
author_facet Signorini, Marcelo
Zbrun, María Virginia
Romero Scharpen, Analía
Olivero, Carolina Raquel
Bongiovanni, Francisco Javier
Soto, Lorena Paola
Frizzo, Laureano Sebastian
Rosmini, Marcelo Raúl
author_role author
author2 Zbrun, María Virginia
Romero Scharpen, Analía
Olivero, Carolina Raquel
Bongiovanni, Francisco Javier
Soto, Lorena Paola
Frizzo, Laureano Sebastian
Rosmini, Marcelo Raúl
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Pollo de Engorde
Carne de Pollo
Campylobacter
Campilobacteriosis
Enfermedades Bacterianas
Evaluación
Análisis Cuantitativo
Broiler Chickens
Chicken Meat
Campylobacteriosis
Bacterial Diseases
Evaluation
Quantitative Analysis
Argentina
topic Pollo de Engorde
Carne de Pollo
Campylobacter
Campilobacteriosis
Enfermedades Bacterianas
Evaluación
Análisis Cuantitativo
Broiler Chickens
Chicken Meat
Campylobacteriosis
Bacterial Diseases
Evaluation
Quantitative Analysis
Argentina
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 (r = −0.31), 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.
EEA Rafaela
Fil: Signorini, Marcelo. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zbrun, María Virginia. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Romero Scharpen, Analía. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Olivero, Carolina Raquel. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Bongiovanni, Francisco Javier. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Soto, Lorena Paola. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Frizzo, Laureano Sebastian. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Rosmini, Marcelo Raúl. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
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 (r = −0.31), 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 2013-04-01
2018-09-17T13:29:00Z
2018-09-17T13:29:00Z
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/20.500.12123/3370
https://www.sciencedirect.com/science/article/pii/S0167587712003029
0167-5877
https://doi.org/10.1016/j.prevetmed.2012.09.011
url http://hdl.handle.net/20.500.12123/3370
https://www.sciencedirect.com/science/article/pii/S0167587712003029
https://doi.org/10.1016/j.prevetmed.2012.09.011
identifier_str_mv 0167-5877
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Preventive Veterinary Medicine 109 (1–2) : 37-46 (April 2013)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.982451

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