Development of a quantitative risk assessment model for Salmonella enteritidis in pasteurized liquid eggs.

Abstract:

:The performance of hazard analyses and the establishment of critical limits by the food industry are both hampered by the inability to directly relate food processing operations from farm-to-table with their public health impact. Using a 'unit operations' and stochastic simulation approach, data on the frequency of pathogens in raw ingredients, predictive microbiology models for growth and inactivation (thermal and non-thermal), and dose-response models for infectivity were integrated to create a quantitative risk assessment model for a Salmonella enteritidis infection from thermally processed liquid whole eggs made into mayonnaise in the home. The risk assessment indicated pasteurization provides sufficient consumer protection from a high incidence of infected birds and from temperature abuse between the farm and the egg breakers. However scenarios showed how inadequate pasteurization temperatures and/or temperature abuse during storage leads to a hazardous product. This dynamic approach to modeling risk should aid in identification and setting critical control points and assessing the impact of altering food formulations or processes.

journal_name

Int J Food Microbiol

authors

Whiting RC,Buchanan RL

doi

10.1016/s0168-1605(97)01262-2

subject

Has Abstract

pub_date

1997-05-20 00:00:00

pages

111-25

issue

2-3

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(97)01262-2

journal_volume

36

pub_type

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