A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef
Since Escherichia coli O157:H7 first emerged as a food borne pathogen in the mid 1980s, it has been linked to many cases of food poisoning across the world. While multiple sources and routes of transmission for this pathogen are now recognised, beef and beef products remain an important vehicle of t...
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| Veröffentlicht in: | Meat science 2006-09, Vol.74 (1), p.76-88 |
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| creator | Duffy, Geraldine Cummins, Enda Nally, Pádraig O’ Brien, Stephen Butler, Francis |
| description | Since
Escherichia coli O157:H7 first emerged as a food borne pathogen in the mid 1980s, it has been linked to many cases of food poisoning across the world. While multiple sources and routes of transmission for this pathogen are now recognised, beef and beef products remain an important vehicle of the pathogen and continue to be linked to outbreaks across the developed world. Much research has been directed at
E. coli O157:H7 transmission, survival and control in the beef chain and this paper presents an overview of current knowledge on this pathogen in the beef chain from primary production through slaughter, processing, distribution, final preparation and cooking. In order to strategically manage
E. coli O157:H7 and to devise approaches to reduce the public health risk posed, many national and international groups have applied quantitative risk assessment techniques to model the risk posed by
E. coli O157:H7 in beef, particularly in ground/minced beef which is most often linked with infection. This paper reviews these quantitative risk assessments and their application in managing the risk posed by
E. coli O157:H7 in beef. |
| doi_str_mv | 10.1016/j.meatsci.2006.04.011 |
| format | Article |
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Escherichia coli O157:H7 first emerged as a food borne pathogen in the mid 1980s, it has been linked to many cases of food poisoning across the world. While multiple sources and routes of transmission for this pathogen are now recognised, beef and beef products remain an important vehicle of the pathogen and continue to be linked to outbreaks across the developed world. Much research has been directed at
E. coli O157:H7 transmission, survival and control in the beef chain and this paper presents an overview of current knowledge on this pathogen in the beef chain from primary production through slaughter, processing, distribution, final preparation and cooking. In order to strategically manage
E. coli O157:H7 and to devise approaches to reduce the public health risk posed, many national and international groups have applied quantitative risk assessment techniques to model the risk posed by
E. coli O157:H7 in beef, particularly in ground/minced beef which is most often linked with infection. This paper reviews these quantitative risk assessments and their application in managing the risk posed by
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Escherichia coli O157:H7 first emerged as a food borne pathogen in the mid 1980s, it has been linked to many cases of food poisoning across the world. While multiple sources and routes of transmission for this pathogen are now recognised, beef and beef products remain an important vehicle of the pathogen and continue to be linked to outbreaks across the developed world. Much research has been directed at
E. coli O157:H7 transmission, survival and control in the beef chain and this paper presents an overview of current knowledge on this pathogen in the beef chain from primary production through slaughter, processing, distribution, final preparation and cooking. In order to strategically manage
E. coli O157:H7 and to devise approaches to reduce the public health risk posed, many national and international groups have applied quantitative risk assessment techniques to model the risk posed by
E. coli O157:H7 in beef, particularly in ground/minced beef which is most often linked with infection. This paper reviews these quantitative risk assessments and their application in managing the risk posed by
E. coli O157:H7 in beef.</description><subject>bacterial contamination</subject><subject>Beef</subject><subject>Biological and medical sciences</subject><subject>Codex Alimentarius</subject><subject>critical control points</subject><subject>E. coli O157:H7</subject><subject>Escherichia coli O157:H7</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food pathogens</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>ground beef</subject><subject>Meat and meat product industries</subject><subject>minced meat</subject><subject>Quantitative risk assessment</subject><subject>risk assessment</subject><subject>risk management process</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqFkU1v1DAQhi0EokvhJwC-IE4JM3YSe7lUVVUoUqUeoGdr4ky6XvLR2tki_j1edoEjJ0v2874ePxbiNUKJgM2HbTkyLcmHUgE0JVQlID4RK7RGFxVq-1SsQMO6QFPBiXiR0hYAUCv7XJwoBY0yaFdicy4jPwb-IedePuxoWsJCS3hkOQYf5zbQIGNI3yWlxCmNPC0yTHLZZIAmuuPfOzl7mfyGY_CbQNLPQ5A3WJuPV0bOk2yZ-5fiWU9D4lfH9VTcfrr8dnFVXN98_nJxfl34Cu1SmNa21hJYbnVfG_RdpbAhBOpaq0Ch0agrgFqZttEWfK1BV1WlrCZb10qfiveH3vs4P-w4LW4MyfMw0MTzLrk1KAtrZXQm6wOZ35lS5N7dxzBS_OkQ3N6x27qjY7d37KBy2XHOvTnesGtH7v6m_kjNwLsjQMnT0EeafEj_2s3aaAP7orcHrqfZ0V3W7G6_qnwACGvAus7E2YHgbCz_UnR5GJ48dyGyX1w3h_8M-wtCIaON</recordid><startdate>20060901</startdate><enddate>20060901</enddate><creator>Duffy, Geraldine</creator><creator>Cummins, Enda</creator><creator>Nally, Pádraig</creator><creator>O’ Brien, Stephen</creator><creator>Butler, Francis</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20060901</creationdate><title>A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef</title><author>Duffy, Geraldine ; Cummins, Enda ; Nally, Pádraig ; O’ Brien, Stephen ; Butler, Francis</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-7b8b88a08eb3f571cd4216a10adb820217313400527b6380c5303444283a85523</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>bacterial contamination</topic><topic>Beef</topic><topic>Biological and medical sciences</topic><topic>Codex Alimentarius</topic><topic>critical control points</topic><topic>E. coli O157:H7</topic><topic>Escherichia coli O157:H7</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food pathogens</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>ground beef</topic><topic>Meat and meat product industries</topic><topic>minced meat</topic><topic>Quantitative risk assessment</topic><topic>risk assessment</topic><topic>risk management process</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Duffy, Geraldine</creatorcontrib><creatorcontrib>Cummins, Enda</creatorcontrib><creatorcontrib>Nally, Pádraig</creatorcontrib><creatorcontrib>O’ Brien, Stephen</creatorcontrib><creatorcontrib>Butler, Francis</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Duffy, Geraldine</au><au>Cummins, Enda</au><au>Nally, Pádraig</au><au>O’ Brien, Stephen</au><au>Butler, Francis</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2006-09-01</date><risdate>2006</risdate><volume>74</volume><issue>1</issue><spage>76</spage><epage>88</epage><pages>76-88</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Since
Escherichia coli O157:H7 first emerged as a food borne pathogen in the mid 1980s, it has been linked to many cases of food poisoning across the world. While multiple sources and routes of transmission for this pathogen are now recognised, beef and beef products remain an important vehicle of the pathogen and continue to be linked to outbreaks across the developed world. Much research has been directed at
E. coli O157:H7 transmission, survival and control in the beef chain and this paper presents an overview of current knowledge on this pathogen in the beef chain from primary production through slaughter, processing, distribution, final preparation and cooking. In order to strategically manage
E. coli O157:H7 and to devise approaches to reduce the public health risk posed, many national and international groups have applied quantitative risk assessment techniques to model the risk posed by
E. coli O157:H7 in beef, particularly in ground/minced beef which is most often linked with infection. This paper reviews these quantitative risk assessments and their application in managing the risk posed by
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| ispartof | Meat science, 2006-09, Vol.74 (1), p.76-88 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | bacterial contamination Beef Biological and medical sciences Codex Alimentarius critical control points E. coli O157:H7 Escherichia coli O157:H7 food contamination Food industries Food microbiology food pathogens Fundamental and applied biological sciences. Psychology ground beef Meat and meat product industries minced meat Quantitative risk assessment risk assessment risk management process |
| title | A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef |
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