Comparing the Effect of Various Contamination Levels for Salmonella in Chicken Meat Preparations on the Probability of Illness in Belgium

M. Uyttendaele, K. Baert, K. Grijspeerdt, L. De Zutter, B. Horion, F. Devlieghere, M. Heyndrickx, J. Debevere

Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikelpeer review


At the urging of competent national authorities, a limited risk assessment on Salmonella in chicken meat preparations in Belgium was undertaken following a retail-to-table approach. The input distribution of Salmonella was based on surveillance data in Belgium. To analyze the relative impact of reducing the risk of salmonellosis associated with a decrease in the Salmonella contamination level, different distributions based on the actual situation but limiting the number of portions containing Salmonella at 1 CFU per 1, 10, and 25 g of meat were used in the quantitative microbial risk assessment model. The quantitative microbial risk assessment model also was run several times with a theoretical fixed input of Salmonella assuming all portions possessed the same fixed contamination level set at 1,000, 100, 10, and 1 CFU/g of meat and 1 CFU per 10, 25, 100, and 1,000 g of meat. With regard to the initial contamination level, the results indicate, both by the narrowing of the current distribution and by the fixed input, that especially the higher levels of contamination (>1 CFU/g) contribute to the increased risk for salmonellosis
Oorspronkelijke taalEngels
TijdschriftJournal of Food Protection
Pagina's (van-tot)2093-2105
Aantal pagina’s13
PublicatiestatusGepubliceerd - 2009


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