Modelling transfer ofSalmonellaTyphimurium DT104 during simulation of grinding of pork

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Abstract

Aims:

The aim of this study was to develop a model to predict cross-contamination of Salmonella during grinding of pork.

Methods and Results:

Transfer rates of Salmonella were measured in three experiments, where between 10 and 20 kg meat was ground into 200-g portions. In each experiment, five pork slices of about 200 g per slice were inoculated with 8–9 log-units of Salmonella Typhimurium DT104 and used for building up the contamination in the grinder. Subsequently, Salmonella-free slices were ground and collected as samples of c. 200 g minced pork. Throughout the process, representative samples were quantitatively analysed for Salmonella. A model suggested by Nauta et al. (2005) predicting cross-contamination of Campylobacter in poultry processing and two modified versions of this model were tested.

Conclusions:

The present study observed a tailing phenomenon of transfer of Salmonella during a small-scale grinding process. It was, therefore, hypothesized that transfer occurred from two environmental matrices inside the grinder and a model was developed. The developed model satisfactorily predicted the observed concentrations of Salmonella during its cross-contamination in the grinding of up to 110 pork slices.

Significance and Impact of the Study:

The proposed model provides an important tool to examine the effect of cross-contamination in quantitative microbial risk assessments and might also be applied to various other food processes where cross-contamination is involved.

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