Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption

Autores
Costa, Magdalena; Brusa, Victoria; Padola, Nora Lía; Etcheverría, Analía Inés; Sampedro, Fernando; Fernandez, Pablo S.; Leotta, Gerardo Anibal; Signorini Porchiett, Marcelo Lisandro
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption in Argentina. Five scenarios were simulated to evaluate the effect of interventions on the probability of acquiring HUS from Shiga toxin-producing Escherichia coli (STEC)-contaminated ground beef and commercial hamburger consumption. These control strategies were chosen based on previous results of the sensitivity analysis of a baseline QMRA model. The application of improvement actions in abattoirs not applying Hazard Analysis and Critical Control Points (HACCP) for STEC would result 7.6 times lower in the probability that consumers acquired HUS from ground beef consumption, while the implementation of improvements in butcher shops would lead to a smaller reduction. In abattoirs applying HACCP for STEC, the risk of acquiring HUS from commercial hamburger consumption was significantly reduced. Treatment with 2% lactic acid, hot water and irradiation reduced 4.5, 3.5 and 93.1 times the risk of HUS, respectively. The most efficient interventions, in terms of case reduction, being those that are applied in the initial stages of the meat chain.
EEA Rafaela
Fil: Costa, Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; Argentina
Fil: Costa, Magdalena. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; Argentina
Fil: Brusa, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; Argentina
Fil: Brusa, Victoria. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; Argentina
Fil: Padola, Nora Lía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Padola, Nora Lía. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Padola, Nora Lía. Provincia de Buenos Aires. Comisión de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Etcheverría, Analía Inés. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Etcheverría, Analía Inés. Provincia de Buenos Aires. Comisión de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Sampedro, Fernando. University of Minnesota. School of Public Health. Environmental Health Sciences Division; Estados Unidos
Fil: Fernandez, Pablo S. Universidad Politécnica de Cartagena. Escuela Técnica Superior de Ingeniería Agronómica; España
Fil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; Argentina
Fil: Leotta, Gerardo Aniba. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; Argentina
Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina.
Fil: Signorini, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina.
Fuente
Food Science and Technology International 28 (7) : 613-621. (2021)
Materia
Carne de Res
Enfermedades Humanas
Anemia Hemolítica
Evaluación de Riesgos
Intoxicación Alimentaría
Beef
Escherichia coli
Human Diseases
Haemolytic Anaemia
Risk Assessment
Food Poisoning
Síndrome Urémico Hemolítico
Haemolytic Uremic Syndrome
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/18804
Acceder
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oai_identifier_str oai:localhost:20.500.12123/18804
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumptionCosta, MagdalenaBrusa, VictoriaPadola, Nora LíaEtcheverría, Analía InésSampedro, FernandoFernandez, Pablo S.Leotta, Gerardo AnibalSignorini Porchiett, Marcelo LisandroCarne de ResEnfermedades HumanasAnemia HemolíticaEvaluación de RiesgosIntoxicación AlimentaríaBeefEscherichia coliHuman DiseasesHaemolytic AnaemiaRisk AssessmentFood PoisoningSíndrome Urémico HemolíticoHaemolytic Uremic SyndromeThe objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption in Argentina. Five scenarios were simulated to evaluate the effect of interventions on the probability of acquiring HUS from Shiga toxin-producing Escherichia coli (STEC)-contaminated ground beef and commercial hamburger consumption. These control strategies were chosen based on previous results of the sensitivity analysis of a baseline QMRA model. The application of improvement actions in abattoirs not applying Hazard Analysis and Critical Control Points (HACCP) for STEC would result 7.6 times lower in the probability that consumers acquired HUS from ground beef consumption, while the implementation of improvements in butcher shops would lead to a smaller reduction. In abattoirs applying HACCP for STEC, the risk of acquiring HUS from commercial hamburger consumption was significantly reduced. Treatment with 2% lactic acid, hot water and irradiation reduced 4.5, 3.5 and 93.1 times the risk of HUS, respectively. The most efficient interventions, in terms of case reduction, being those that are applied in the initial stages of the meat chain.EEA RafaelaFil: Costa, Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; ArgentinaFil: Costa, Magdalena. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; ArgentinaFil: Brusa, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; ArgentinaFil: Brusa, Victoria. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; ArgentinaFil: Padola, Nora Lía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Padola, Nora Lía. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Padola, Nora Lía. Provincia de Buenos Aires. Comisión de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Etcheverría, Analía Inés. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Etcheverría, Analía Inés. Provincia de Buenos Aires. Comisión de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Sampedro, Fernando. University of Minnesota. School of Public Health. Environmental Health Sciences Division; Estados UnidosFil: Fernandez, Pablo S. Universidad Politécnica de Cartagena. Escuela Técnica Superior de Ingeniería Agronómica; EspañaFil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; ArgentinaFil: Leotta, Gerardo Aniba. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; ArgentinaFil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina.Fil: Signorini, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina.Sage Publications2024-08-05T13:38:53Z2024-08-05T13:38:53Z2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/18804https://journals.sagepub.com/doi/10.1177/108201322110461241082-0132https://doi.org/10.1177/10820132211046124Food Science and Technology International 28 (7) : 613-621. (2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:46:42Zoai:localhost:20.500.12123/18804instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:46:42.617INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption
title Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption
spellingShingle Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption
Costa, Magdalena
Carne de Res
Enfermedades Humanas
Anemia Hemolítica
Evaluación de Riesgos
Intoxicación Alimentaría
Beef
Escherichia coli
Human Diseases
Haemolytic Anaemia
Risk Assessment
Food Poisoning
Síndrome Urémico Hemolítico
Haemolytic Uremic Syndrome
title_short Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption
title_full Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption
title_fullStr Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption
title_full_unstemmed Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption
title_sort Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption
dc.creator.none.fl_str_mv Costa, Magdalena
Brusa, Victoria
Padola, Nora Lía
Etcheverría, Analía Inés
Sampedro, Fernando
Fernandez, Pablo S.
Leotta, Gerardo Anibal
Signorini Porchiett, Marcelo Lisandro
author Costa, Magdalena
author_facet Costa, Magdalena
Brusa, Victoria
Padola, Nora Lía
Etcheverría, Analía Inés
Sampedro, Fernando
Fernandez, Pablo S.
Leotta, Gerardo Anibal
Signorini Porchiett, Marcelo Lisandro
author_role author
author2 Brusa, Victoria
Padola, Nora Lía
Etcheverría, Analía Inés
Sampedro, Fernando
Fernandez, Pablo S.
Leotta, Gerardo Anibal
Signorini Porchiett, Marcelo Lisandro
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Carne de Res
Enfermedades Humanas
Anemia Hemolítica
Evaluación de Riesgos
Intoxicación Alimentaría
Beef
Escherichia coli
Human Diseases
Haemolytic Anaemia
Risk Assessment
Food Poisoning
Síndrome Urémico Hemolítico
Haemolytic Uremic Syndrome
topic Carne de Res
Enfermedades Humanas
Anemia Hemolítica
Evaluación de Riesgos
Intoxicación Alimentaría
Beef
Escherichia coli
Human Diseases
Haemolytic Anaemia
Risk Assessment
Food Poisoning
Síndrome Urémico Hemolítico
Haemolytic Uremic Syndrome
dc.description.none.fl_txt_mv The objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption in Argentina. Five scenarios were simulated to evaluate the effect of interventions on the probability of acquiring HUS from Shiga toxin-producing Escherichia coli (STEC)-contaminated ground beef and commercial hamburger consumption. These control strategies were chosen based on previous results of the sensitivity analysis of a baseline QMRA model. The application of improvement actions in abattoirs not applying Hazard Analysis and Critical Control Points (HACCP) for STEC would result 7.6 times lower in the probability that consumers acquired HUS from ground beef consumption, while the implementation of improvements in butcher shops would lead to a smaller reduction. In abattoirs applying HACCP for STEC, the risk of acquiring HUS from commercial hamburger consumption was significantly reduced. Treatment with 2% lactic acid, hot water and irradiation reduced 4.5, 3.5 and 93.1 times the risk of HUS, respectively. The most efficient interventions, in terms of case reduction, being those that are applied in the initial stages of the meat chain.
EEA Rafaela
Fil: Costa, Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; Argentina
Fil: Costa, Magdalena. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; Argentina
Fil: Brusa, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; Argentina
Fil: Brusa, Victoria. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; Argentina
Fil: Padola, Nora Lía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Padola, Nora Lía. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Padola, Nora Lía. Provincia de Buenos Aires. Comisión de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Etcheverría, Analía Inés. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Etcheverría, Analía Inés. Provincia de Buenos Aires. Comisión de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Sampedro, Fernando. University of Minnesota. School of Public Health. Environmental Health Sciences Division; Estados Unidos
Fil: Fernandez, Pablo S. Universidad Politécnica de Cartagena. Escuela Técnica Superior de Ingeniería Agronómica; España
Fil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; Argentina
Fil: Leotta, Gerardo Aniba. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout"; Argentina
Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina.
Fil: Signorini, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina.
description The objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption in Argentina. Five scenarios were simulated to evaluate the effect of interventions on the probability of acquiring HUS from Shiga toxin-producing Escherichia coli (STEC)-contaminated ground beef and commercial hamburger consumption. These control strategies were chosen based on previous results of the sensitivity analysis of a baseline QMRA model. The application of improvement actions in abattoirs not applying Hazard Analysis and Critical Control Points (HACCP) for STEC would result 7.6 times lower in the probability that consumers acquired HUS from ground beef consumption, while the implementation of improvements in butcher shops would lead to a smaller reduction. In abattoirs applying HACCP for STEC, the risk of acquiring HUS from commercial hamburger consumption was significantly reduced. Treatment with 2% lactic acid, hot water and irradiation reduced 4.5, 3.5 and 93.1 times the risk of HUS, respectively. The most efficient interventions, in terms of case reduction, being those that are applied in the initial stages of the meat chain.
publishDate 2021
dc.date.none.fl_str_mv 2021
2024-08-05T13:38:53Z
2024-08-05T13:38:53Z
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/20.500.12123/18804
https://journals.sagepub.com/doi/10.1177/10820132211046124
1082-0132
https://doi.org/10.1177/10820132211046124
url http://hdl.handle.net/20.500.12123/18804
https://journals.sagepub.com/doi/10.1177/10820132211046124
https://doi.org/10.1177/10820132211046124
identifier_str_mv 1082-0132
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sage Publications
publisher.none.fl_str_mv Sage Publications
dc.source.none.fl_str_mv Food Science and Technology International 28 (7) : 613-621. (2021)
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 12.559606

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