Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella

Autor(es)

Maffei, Daniele F. ; Sant'Ana, Anderson S. ; Franco, Bernadette D. G. M. ; Schaffner, Donald W.

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 92, p. 106-112, FEB 2017.
• Citações Web of Science: 10

Resumo

The aim of this study was to develop a quantitative microbial risk assessment (QMRA) model to estimate the risk of illness caused by Salmonella in ready-to-eat (RTE) leafy greens, based on common practices in Brazilian processing plants. The risk assessment model considered five modules: in field, washing step, retail storage, home storage and dose-response. Fifty thousand iterations of a @Risk model built in Excel were run for each of sixty scenarios. These scenarios considered different initial pathogen concentrations, fractions of contaminated produce and chlorine concentrations. For chlorine, seven pre-set concentrations (0, 5, 10, 25, 50, 150 and 250 mg/L) and three triangular distributions were considered {[}RiskTriang(0,5,10 mg/L), RiskTriang(0,80,250 mg/L) and RiskTriang(10,120,250 mg/L)]. The outputs were risk of infection, estimated numbet of illnesses and estimated percent of illnesses arising from cross-contamination. The QMRA model indicated quantitatively that higher chlorine concentrations resulted in lower risk of illness. When simulation was done with <5 mg/L of chlorine, most (>96%) of the illnesses arose from cross-contamination, but when a triangular distribution with 10, 120 and 250 mg/L of chlorine was simulated, no illnesses arising from cross-contamination were predicted. Proper control of the sanitizer in the washing step is essential to reduce initial contamination and avoid cross-contamination. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 14/17017-6 - Avaliação quantitativa dos impactos da contaminação cruzada durante a etapa de desinfecção no risco de infecção por Salmonella em vegetais prontos para o consumo
• Beneficiário: Daniele Fernanda Maffei
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado
• Processo FAPESP: 12/03471-1 - Processamento mínimo de vegetais: influência das condições da etapa de desinfecção na inativação de Salmonella, na ocorrência e extensão da contaminação cruzada e os impactos na segurança microbiológica dos vegetais prontos para o consumo
• Beneficiário: Daniele Fernanda Maffei
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs