Quantitative Risk Assessment for Listeria monocytogenes in Selected Categories of Deli Meats: Impact of Lactate and Diacetate on Listeriosis Cases and Deaths

2009 ◽  
Vol 72 (5) ◽  
pp. 978-989 ◽  
Author(s):  
ABANI K. PRADHAN ◽  
RENATA IVANEK ◽  
YRJÖ T. GRÖHN ◽  
IFIGENIA GEORNARAS ◽  
JOHN N. SOFOS ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Listeria Monocytogenes ◽  
Specific Growth ◽  
Growth Parameters ◽  
The United States ◽  
Quantitative Risk Assessment ◽  
Health Concern ◽  
Lag Phase ◽  
Growth Inhibitors ◽  
The U.S

Foodborne disease associated with consumption of ready-to-eat foods contaminated with Listeria monocytogenes represents a considerable pubic health concern. In a risk assessment published in 2003, the U.S. Food and Drug Administration and the U.S. Food Safety and Inspection Service estimated that about 90% of human listeriosis cases in the United States are caused by consumption of contaminated deli meats. In this risk assessment, all deli meats were grouped into one of 23 categories of ready-to-eat foods, and only the postretail growth of L. monocytogenes was considered. To provide an improved risk assessment for L. monocytogenes in deli meats, we developed a revised risk assessment that (i) models risk for three subcategories of deli meats (i.e., ham, turkey, and roast beef) and (ii) models L. monocytogenes contamination and growth from production to consumption while considering subcategory-specific growth kinetics parameters (i.e., lag phase and exponential growth rate). This model also was used to assess how reformulation of the chosen deli meat subcategories with L. monocytogenes growth inhibitors (i.e., lactate and diacetate) would impact the number of human listeriosis cases. Use of product-specific growth parameters demonstrated how certain deli meat categories differ in the relative risk of causing listeriosis; products that support more rapid growth and have reduced lag phases (e.g., turkey) represent a higher risk. Although reformulation of deli meats with growth inhibitors was estimated to reduce by about 2.5- to 7.8-fold the number of human listeriosis cases linked to a given deli meat subcategory and thus would reduce the overall risk of human listeriosis, even with reformulation deli meats would still cause a considerable number of human listeriosis cases. A combination of strategies is thus needed to provide continued reduction of these cases. Risk assessment models such as that described here will be critical for evaluation of different control approaches and to help define the combinations of control strategies that will have the greatest imp–ct on public health.

Quantitative Risk Assessment of Listeriosis-Associated Deaths Due to Listeria monocytogenes Contamination of Deli Meats Originating from Manufacture and Retail

2010 ◽  
Vol 73 (4) ◽  
pp. 620-630 ◽  
Author(s):  
ABANI K. PRADHAN ◽  
RENATA IVANEK ◽  
YRJÖ T. GRÖHN ◽  
ROBERT BUKOWSKI ◽  
IFIGENIA GEORNARAS ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Listeria Monocytogenes ◽  
Relative Risk ◽  
Storage Temperature ◽  
Control Strategies ◽  
Quantitative Risk Assessment ◽  
Sensitivity Analyses ◽  
Effective Control ◽  
Lag Phase ◽  
Reported Data

The objective of this study was to estimate the relative risk of listeriosis-associated deaths attributable to Listeria monocytogenes contamination in ham and turkey formulated without and with growth inhibitors (GIs). Two contamination scenarios were investigated: (i) prepackaged deli meats with contamination originating solely from manufacture at a frequency of 0.4% (based on reported data) and (ii) retail-sliced deli meats with contamination originating solely from retail at a frequency of 2.3% (based on reported data). Using a manufacture-to-consumption risk assessment with product-specific growth kinetic parameters (i.e., lag phase and exponential growth rate), reformulation with GIs was estimated to reduce human listeriosis deaths linked to ham and turkey by 2.8- and 9-fold, respectively, when contamination originated at manufacture and by 1.9- and 2.8-fold, respectively, for products contaminated at retail. Contamination originating at retail was estimated to account for 76 and 63% of listeriosis deaths caused by ham and turkey, respectively, when all products were formulated without GIs and for 83 and 84% of listeriosis deaths caused by ham and turkey, respectively, when all products were formulated with GIs. Sensitivity analyses indicated that storage temperature was the most important factor affecting the estimation of per annum relative risk. Scenario analyses suggested that reducing storage temperature in home refrigerators to consistently below 7°C would greatly reduce the risk of human listeriosis deaths, whereas reducing storage time appeared to be less effective. Overall, our data indicate a critical need for further development and implementation of effective control strategies to reduce L. monocytogenes contamination at the retail level.

Quantitative Risk Assessment of Listeria monocytogenes in Smoked and Raw Salmon

2021 ◽  
Vol 36 (2) ◽  
pp. 124-134
Author(s):  
Ki Young Song ◽  
◽  
So Young Yang ◽  
Eun Woo Lee ◽  
Ki Sun Yoon
Keyword(s):  
Risk Assessment ◽  
Listeria Monocytogenes ◽  
Quantitative Risk Assessment

scholarly journals Growth of Listeria monocytogenes in Thawed Frozen Foods

2017 ◽  
Vol 80 (3) ◽  
pp. 447-453 ◽  
Author(s):  
Ai Kataoka ◽  
Hua Wang ◽  
Philip H. Elliott ◽  
Richard C. Whiting ◽  
Melinda M. Hayman
Keyword(s):  
Growth Rate ◽  
Listeria Monocytogenes ◽  
Growth Rates ◽  
Storage Temperature ◽  
Growth Parameters ◽  
Quadratic Model ◽  
Lag Phase ◽  
Frozen Foods ◽  
Phase Duration ◽  
Primary Model

ABSTRACT The growth characteristics of Listeria monocytogenes inoculated onto frozen foods (corn, green peas, crabmeat, and shrimp) and thawed by being stored at 4, 8, 12, and 20°C were investigated. The growth parameters, lag-phase duration (LPD) and exponential growth rate (EGR), were determined by using a two-phase linear growth model as a primary model and a square root model for EGR and a quadratic model for LPD as secondary models, based on the growth data. The EGR model predictions were compared with growth rates obtained from the USDA Pathogen Modeling Program, calculated with similar pH, salt percentage, and NaNO2 parameters, at all storage temperatures. The results showed that L. monocytogenes grew well in all food types, with the growth rate increasing with storage temperature. Predicted EGRs for all food types demonstrated the significance of storage temperature and similar growth rates among four food types. The predicted EGRs showed slightly slower rate compared with the values from the U.S. Department of Agriculture Pathogen Modeling Program. LPD could not be accurately predicted, possibly because there were not enough sampling points. These data established by using real food samples demonstrated that L. monocytogenes can initiate growth without a prolonged lag phase even at refrigeration temperature (4°C), and the predictive models derived from this study can be useful for developing proper handling guidelines for thawed frozen foods during production and storage.

Growth Modeling of Listeria monocytogenes in Pasteurized Liquid Egg

2013 ◽  
Vol 76 (9) ◽  
pp. 1549-1556 ◽  
Author(s):  
MIHO OHKOCHI ◽  
SHIGENOBU KOSEKI ◽  
MASAAKI KUNOU ◽  
KATSUAKI SUGIURA ◽  
HIROKAZU TSUBONE
Keyword(s):  
Listeria Monocytogenes ◽  
Specific Growth ◽  
Storage Temperature ◽  
Growth Parameters ◽  
Root Model ◽  
Natural Flora ◽  
Mean Square Errors ◽  
Kinetics Of ◽  
Storage Temperatures ◽  
Maximum Population Density

The growth kinetics of Listeria monocytogenes and natural flora in commercially produced pasteurized liquid egg was examined at 4.1 to 19.4°C, and a growth simulation model that can estimate the range of the number of L. monocytogenes bacteria was developed. The experimental kinetic data were fitted to the Baranyi model, and growth parameters, such as maximum specific growth rate (μmax), maximum population density (Nmax), and lag time (λ), were estimated. As a result of estimating these parameters, we found that L. monocytogenes can grow without spoilage below 12.2°C, and we then focused on storage temperatures below 12.2°C in developing our secondary models. The temperature dependency of the μmax was described by Ratkowsky's square root model. The Nmax of L. monocytogenes was modeled as a function of temperature, because the Nmax of L. monocytogenes decreased as storage temperature increased. A tertiary model of L. monocytogenes was developed using the Baranyi model and μmax and Nmax secondary models. The ranges of the numbers of L. monocytogenes bacteria were simulated using Monte Carlo simulations with an assumption that these parameters have variations that follow a normal distribution. Predictive simulations under both constant and fluctuating temperature conditions demonstrated a high accuracy, represented by root mean square errors of 0.44 and 0.34, respectively. The predicted ranges also seemed to show a reasonably good estimation, with 55.8 and 51.5% of observed values falling into the prediction range of the 25th to 75th percentile, respectively. These results suggest that the model developed here can be used to estimate the kinetics and range of L. monocytogenes growth in pasteurized liquid egg under refrigerated temperature.

Quantitative Risk Assessment for Viral Contamination of Shellfish and Coastal Waters

1993 ◽  
Vol 56 (12) ◽  
pp. 1043-1050 ◽  
Author(s):  
JOAN B. ROSE ◽  
MARK D. SOBSEY
Keyword(s):  
Risk Assessment ◽  
Dose Response ◽  
Probability Model ◽  
Enteric Virus ◽  
Epidemiological Data ◽  
The United States ◽  
Hazard Identification ◽  
Quantitative Risk Assessment ◽  
Individual Risk ◽  
Viral Contamination

Human pathogenic viruses have been detected from approved shellfish harvesting waters based on the fecal coliform indicator. Until recently it was difficult to assess viral contamination and the potential impact on public health. Risk assessment is a valuable tool which can be used to estimate adverse effects associated with microbial hazards. This report describes the use of quantitative risk assessment for evaluating potential human health impacts associated with exposure to viral contamination of shellfish. The four fundamental steps used in a formal risk assessment are described within and include i) Hazard identification, ii) Dose-response determination, iii) Exposure assessment, and iv) Risk characterization. Dose-response models developed from human feeding studies were used to evaluate the risk of infection from contaminated shellfish. Of 58 pooled samples, 19% were found to be positive for viruses. Using an echovirus-12 probability model, the individual risk was determined for consumption of 60 g of raw shellfish. Individual risks ranged from 2.2 × 10−4 to 3.5 × 10−2. These data suggest that individuals consuming raw shellfish from approved waters in the United States may have on the average a 1 in 100 chance of becoming infected with an enteric virus. Using the rotavirus model which represents a more infectious virus, the risk rose to 5 in 10. The potential for use of a risk assessment approach for developing priorities and strategies for control of disease is immense. Epidemiological data have demonstrated the significance of shellfish-associated viral disease and, although limited, appropriate virus occurrence data are available. Additional information on virus occurrence and exposure is needed, and then scientific risk assessment can be used to better assure the safety of seafood.

A Comparative Risk Assessment for Listeria monocytogenes in Prepackaged versus Retail-Sliced Deli Meat

2010 ◽  
Vol 73 (4) ◽  
pp. 612-619 ◽  
Author(s):  
SARAH ENDRIKAT ◽  
DANIEL GALLAGHER ◽  
RÉGIS POUILLOT ◽  
HEATHER HICKS QUESENBERRY ◽  
DAVID LaBARRE ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Sensitivity Analysis ◽  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Risk Ratio ◽  
Growth Inhibitor ◽  
Assessment Model ◽  
Growth Inhibitors ◽  
Comparative Risk ◽  
Inspection Service

Deli meat was ranked as the highest-risk ready-to-eat food vehicle of Listeria monocytogenes within the 2003 U.S. Food and Drug Administration and U.S. Department of Agriculture, Food Safety and Inspection Service risk assessment. The comparative risk of L. monocytogenes in retail-sliced versus prepackaged deli meats was evaluated with a modified version of this model. Other research has found that retail-sliced deli meats have both higher prevalence and levels of L. monocytogenes than have product sliced and packaged at the manufacturer level. The updated risk assessment model considered slicing location as well as the use of growth inhibitors. The per annum comparative risk ratio for the number of deaths from retail-sliced versus prepackaged deli meats was found to be 4.89, and the per-serving comparative risk ratio was 4.27. There was a significant interaction between the use of growth inhibitors and slicing location. Almost 70% of the estimated deaths occurred from retail-sliced product that did not possess a growth inhibitor. A sensitivity analysis, assessing the effect of the model's consumer storage time and shelf life assumptions, found that even if retail-sliced deli meats were stored for a quarter of the time prepackaged deli meats were stored, retail-sliced product is 1.7 times more likely to result in death from listeriosis. Sensitivity analysis also showed that the shelf life assumption had little effect on the comparative risk ratio.

Quantitative risk assessment of Listeria monocytogenes in ready-to-eat meats in Australia

2009 ◽  
Vol 131 (2-3) ◽  
pp. 128-137 ◽  
Author(s):  
Tom Ross ◽  
Sven Rasmussen ◽  
Aamir Fazil ◽  
Greg Paoli ◽  
John Sumner
Keyword(s):  
Risk Assessment ◽  
Listeria Monocytogenes ◽  
Quantitative Risk Assessment

The Combination of Lactate and Diacetate Synergistically Reduces Cold Growth in Brain Heart Infusion Broth across Listeria monocytogenes Lineages

2010 ◽  
Vol 73 (4) ◽  
pp. 631-640 ◽  
Author(s):  
MATTHEW J. STASIEWICZ ◽  
MARTIN WIEDMANN ◽  
TERESA M. BERGHOLZ
Keyword(s):  
Listeria Monocytogenes ◽  
Synergistic Effects ◽  
Brain Heart Infusion ◽  
Growth Parameter ◽  
Lag Phase ◽  
Minor Effect ◽  
Growth Inhibitors ◽  
Acid Growth ◽  
Potassium Lactate ◽  
Sodium Diacetate

Combinations of organic acids are often used in ready-to-eat foods to control the growth of Listeria monocytogenes during refrigerated storage. The purpose of this study was to quantitatively assess synergy between two organic acid growth inhibitors under conditions similar to those present in cold-smoked salmon, and to assess the effect of evolutionary lineage on response to those growth inhibitors. Thirteen strains of L. monocytogenes, representing lineages I and II, were grown at 7°C in broth at pH 6.1 and 4.65% water-phase NaCl, which was supplemented with 2% potassium lactate, 0.14% sodium diacetate, or the combination of both at the same levels. Our data suggest that lineages adapt similarly to these inhibitors, as the only significant growth parameter difference between lineages was a minor effect (± 0.16 day, P = 0.0499) on lag phase (λ). For all strains, lactate significantly extended λ, from 2.6 ± 0.4 to 3.8 ± 0.5 days (P < 0.001), and lowered the maximum growth rate (μmax) from 0.54 ± 0.06 to 0.49 ± 0.04 log(CFU/ml)/day (P < 0.001), compared with the control. Diacetate was ineffective alone, but in combination with lactate, synergistically increased λ to 6.6 ± 1.6 days (P < 0.001) and decreased μmax to 0.34 ± 0.05 log(CFU/ml)/day (P < 0.001). Monte Carlo simulations provided further evidence for synergy between diacetate and lactate by predicting signficantly slower growth to nominal endpoints for the combination of inhibitors. This study shows potassium lactate and sodium diacetate have significant synergistic effects on both λ and μmax of L. monocytogenes at refrigeration temperature in broth, and justifies combining these inhibitors, at effective levels, in food product formulations.

One-Step Analysis for Listeria monocytogenes Growth in Ready-to-Eat Braised Beef at Dynamic and Static Conditions

2019 ◽  
Vol 82 (11) ◽  
pp. 1820-1827 ◽  
Author(s):  
YANGTAI LIU ◽  
XIANG WANG ◽  
BAOLIN LIU ◽  
QINGLI DONG
Keyword(s):  
Listeria Monocytogenes ◽  
Specific Growth ◽  
Growth Parameters ◽  
Dynamic Condition ◽  
Physiological State ◽  
External Validation ◽  
One Step ◽  
Lag Period ◽  
Specific Growth Rates ◽  
Static Conditions

ABSTRACT This study aimed to estimate the growth parameters of Listeria monocytogenes growth in ready-to-eat (RTE) braised beef by one-step dynamic and static kinetic analysis. The Baranyi model and cardinal parameters model were integrated into a dynamic and static model to estimate the kinetic parameters under one dynamic condition (−20 to 40.0°C) and eight static conditions (4, 8, 15, 20, 30, 35, 37, and 40°C). Based on the dynamic and static methods, the respective dynamic and static results for estimated growth boundaries of L. monocytogenes in RTE braised beef were from −2.5 and −2.7°C to 40.5 and 40.7°C with optimal specific growth rates of 1.078 and 0.913 per h at temperatures of 35.7 and 35.0°C. Temperature effects on the specific growth rate and lag period were developed and used to simulate the change of the physiological state of inocula during the bacterial growth. Subsequently, three additional dynamic temperature profiles were implemented for external validation. The root mean square error of the model developed by dynamic regression (0.19 log CFU/g) is slightly better than that of the model developed by static regression (0.23 log CFU/g). Comparing the validation results, one-step dynamic analysis might be a preferable method for prediction, especially when the growth approaches the stationary phase. Generally, both one-step dynamic and static analyses could be used to accurately predict L. monocytogenes growth in RTE braised beef under fluctuating temperatures.

Antimicrobial Resistance of Food-Related Salmonella Isolates, 1999–2000

2002 ◽  
Vol 65 (4) ◽  
pp. 603-608 ◽  
Author(s):  
CONNIE R. KIESSLING ◽  
JEFFREY H. CUTTING ◽  
MERCEDES LOFTIS ◽  
WILLIAM M. KIESSLING ◽  
ATIN R. DATTA ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Food Supply ◽  
Antimicrobial Agents ◽  
The United States ◽  
Health Concern ◽  
Fiscal Year ◽  
Imported Food ◽  
Foodborne Infection ◽  
Year 2000 ◽  
The U.S

Salmonellosis is a major foodborne infection in the United States, and strains of Salmonella that are resistant to a variety of antimicrobial agents have become a major public health concern. To estimate the incidence of antimicrobial-resistant Salmonella in our food supply, the U.S. Food and Drug Administration (FDA) has initiated screening of foodborne isolates for sensitivity to antimicrobial agents, including several antibiotics. Salmonella cultures (n = 502) isolated by FDA laboratories during fiscal year 2000 (1 October 1999 through 30 September 2000) from domestic and imported food products and related samples were tested for susceptibility to each of 12 antimicrobial agents using a disc diffusion assay. Because all isolates were resistant to rifampin (5 or 25 μg), only results with the remaining 11 antimicrobial agents are discussed in this paper. Of the 502 isolates, 247 (49.2%) were resistant to one or more antimicrobial agents, and of these 247 isolates, 170 (68.8%) were resistant to one antimicrobial agent, 33 (13.4%) to two antimicrobial agents, 25 (10.1%) to three antimicrobial agents, 7 (2.8%) to four antimicrobial agents, 8 (3.2%) to five antimicrobial agents, and 2 (0.8%) each to six and seven antimicrobial agents. No isolates were resistant to norfloxacin, whereas only seven were resistant to sulfamethoxazole/trimethoprim, six to trimethoprim, three to gentamicin, and one to ciprofloxacin. These results, for the first time, provide a baseline of data on the incidence of antimicrobial-resistant Salmonella in the U.S. food supply, which should be useful in determining the evolution of antimicrobial resistance in the future.

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