Home style frying of steak and meat products: Survival of Escherichia coli related to dynamic temperature profiles.

Microbial survival of heating and cross-contamination are the two transmission routes during food preparation in the consumers' kitchen that are relevant for QMRA (Quantitative Microbial Risk Assessment). The aim of the present study was to extend the limited amount of data on microbial survival during real-life preparation of meat and meat products and to obtain accessory temperature data that allow for a more general (product unspecific) approach. Therefore survival data were combined with extensive measurements of time- and location dependent temperature using an infrared camera for the surface and buttons for the inside of the product, supplemented with interpolation modelling. We investigated the survival of heating of Escherichia coli O111:H2 in beefsteak, hamburgers (beef and 50% beef 50% pork (HH)), meatballs (beef and HH) and crumbs (HH). For beefsteak, survival as a whole is dominated by the sides, giving a log reduction of 1-2 (rare), 3-4 (medium) and 6-7 (done). Limited measurements indicated that done preparation gave 5-6 log reduction for crumbs and at least 8-9 log for the other products. Medium preparation gave a higher reduction in hamburgers (2-4 log) than in meatballs (1-2 log) and in beef (3-4) than in HH (2-3) hamburgers. In general, our 'done' results give larger inactivation than found in literature, whereas 'rare' and 'medium' results are similar. The experiments resulted in two types of curves of D70/z-values, dependent on product, doneness and for beefsteaks sides vs. top/bottom. One type of curve agrees reasonably with literature D70/z estimates from isothermal temperature experiments, which supports using these estimates for home style cooking QMRA calculations. In case of the other type of curve, which is mainly found for (near) surface contamination in close contact with the pan, these literature estimates cannot be applied. We also applied a simplified approach, assuming thermal inactivation is dominated by the highest temperatures reached. The time duration of this highest temperature gives accessory D-values which prove to fit with isothermal temperature literature data, thus suggesting application of such data for QMRA is possible by this approach also, which is less labor intensive both in terms of measurements and modelling. In real life, variability in product properties and preparation styles is large. Further studies are needed to analyze the effect on survival, preferably focusing on determining the essential variables. More variation in heating time will allow for estimating D70/z point estimates rather than curves representing possible sets of D70/z-values.

Modelling of inactivation through heating for quantitative microbiological risk assessment (QMRA).

EFSA regards the household as a stage in the food chain that is important for the final number of food-borne infections. The fate of a pathogen in the private kitchen largely depends on consumer hygiene during preparation of food and on its proper cooking, especially in the case of meat. Unfortunately, detailed information on the microbiological survival in meat products after heating in the consumer kitchen is lacking. The aim of the study was to improve the estimation of the inactivating effect on pathogens by heating meat or a meat product by the consumer in the kitchen. On that account, artificially contaminated meat and meat products were cooked according to several degrees of doneness and simulating real world conditions, and bacterial survival was measured. Heat camera pictures and button temperature loggers inserted into the food matrix served to record time and the temperature of heating. Temperature, time and the microbial survival ratio observed served to inform a mathematical model able to explain the thermal inactivation of meat or a meat product in home settings. The results of the study would help to improve microbiological comparative exposure assessments of pathogens in food, as an attribution tool and as a supportive tool for risk-based sampling in monitoring and surveillance.

Modeling of Salmonella Contamination in the Pig Slaughterhouse.

In this article we present a model for Salmonella contamination of pig carcasses in the slaughterhouse. This model forms part of a larger QMRA (quantitative microbial risk assessment) on Salmonella in slaughter and breeder pigs, which uses a generic model framework that can be parameterized for European member states, to describe the entire chain from farm-to-consumption and the resultant human illness. We focus on model construction, giving mathematical formulae to describe Salmonella concentrations on individual pigs and slaughter equipment at different stages of the slaughter process. Variability among individual pigs and over slaughterhouses is incorporated using statistical distributions, and simulated by Monte Carlo iteration. We present the results over the various slaughter stages and show that such a framework is especially suitable to investigate the effect of various interventions. In this article we present the results of the slaughterhouse module for two case study member states. The model outcome represents an increase in average prevalence of Salmonella contamination and Salmonella numbers at dehairing and a decrease of Salmonella numbers at scalding. These results show good agreement when compared to several other QMRAs and microbiological studies.

Cryptosporidium and Giardia in swimming pools in the Netherlands.

The occurrence of Cryptosporidium and Giardia in indoor swimming pools in the Netherlands was studied at five locations. The backwash water from seven pool filters was analysed for the presence of Cryptosporidium oocysts and Giardia cysts for a period of 1 year. Of the 153 samples of filter backwash water analysed, 18 (11.8%) were found positive for either Cryptosporidium (4.6%), Giardia (5.9%) or both (1.3%). Oocysts and cysts were also detected in the water of one toddler pool and one learner pool. Although most of the (oo)cysts in the filter backwash water were dead, viable and potentially infectious oocysts were detected in the learner pool. On the basis of numbers of potentially infectious (oo)cysts detected in the learner pool, and assuming one visit to an infected pool per year, risk assessment indicated an estimated risk of infection with Cryptosporidium that exceeded the generally accepted risk of one infection per 10,000 persons per year. Guidelines for pool operators on how to manage faecal accidents and public information on the importance of hygiene in swimming pool complexes are recommended tools in controlling the risk of infection.

Estimation of animal-level prevalence from pooled samples in animal production.

Often, the prevalence of an infection in the animal-production sector is determined at the group level. The prevalence at animal level (p) gives more-precise information on the infection status of the sector. This paper shows that pooled-sample data together with mathematical models allow for estimation of p. For this, model assumptions have to be made on the variation of p between groups separated in space and/or time. Formulas were derived for four models that were based on different assumptions. Model 1 assumed that p has the same value for all groups. Models 2-4 assumed that some of the groups were not infected. In addition, model 2 assumed that p has the same value for all infected groups; model 3 assumed that for an infected group, p is equal to either p(1) or p(2); and model 4 assumed that p was Beta distributed among infected groups. The models were applied to data sets on Salmonella infection in broiler flocks, including serotype data dominated by S. Hadar and S. Paratyphi B, var. Java. Based on likelihood-ratio tests, models 3 and 4 consistently fitted significantly better to the data. The applicability of model 4 is numerically bounded, related to the shape of the Beta distribution of p. Model calculations show that flock-level prevalence of Salmonella is much higher after than before slaughter. This difference (which possibly is related to different types of samples) is much smaller at the animal level. An important result of the estimation of p is that it in turn allows for an estimation of the proportion of false-negative groups--which is important in estimating the effect of veterinary or public-health measures.

Balancing the risks and benefits of drinking water disinfection: disability adjusted life-years on the scale.

To evaluate the applicability of disability adjusted life-years (DALYs) as a measure to compare positive and negative health effects of drinking water disinfection, we conducted a case study involving a hypothetical drinking water supply from surface water. This drinking water supply is typical in The Netherlands. We compared the reduction of the risk of infection with Cryptosporidium parvum by ozonation of water to the concomitant increase in risk of renal cell cancer arising from the production of bromate. We applied clinical, epidemiologic, and toxicologic data on morbidity and mortality to calculate the net health benefit in DALYs. We estimated the median risk of infection with C. parvum as 10(-3)/person-year. Ozonation reduces the median risk in the baseline approximately 7-fold, but bromate is produced in a concentration above current guideline levels. However, the health benefits of preventing gastroenteritis in the general population and premature death in patients with acquired immunodeficiency syndrome outweigh health losses by premature death from renal cell cancer by a factor of > 10. The net benefit is approximately 1 DALY/million person-years. The application of DALYs in principle allows us to more explicitly compare the public health risks and benefits of different management options. In practice, the application of DALYs may be hampered by the substantial degree of uncertainty, as is typical for risk assessment.

A model for light-limited continuous cultures: growth, shading, and maintenance.

Light-limited growth in continuous cultures of phototrophic organisms is modeled. It is assumed that light energy up-take rate depends hyperbolically on light intensity and that the maintenance costs are proportional to biomass. Modeling the light distribution caused by shading within the vessel is necessary to explain the existence of steady state in light-limited chemostats. The model fits well to experimental data from literature on light-limited chemostats and turbidostats. Attention is given to the implications of the model for the estimation of the specific maintenance rate constant in light-limited continuous cultures.