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Cited by 28Salmonella and Campylobacter epidemiologyFood Safety and HygieneListeria monocytogenes in Food Safety

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Assessing Interventions by Quantitative Risk Assessment Tools To Reduce the Risk of Human Salmonellosis from Fresh Minced Pork Meat in Belgium

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Delhalle, L., Saegerman, C., Messens, W., Farnir, F., Korsak, N., Van Der Stede, Y., Daube, G.·2009·Journal of Food Protection
DOI 10.4315/0362-028x-72.11.2252
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Abstract

The risk of human salmonellosis through the consumption of minced pork meat in Belgium was assessed via a modular risk model covering pork meat production from lairage to human consumption. The main goal of the model was to give concrete options to reduce effectively the risk of human salmonellosis through the consumption of minced pork meat. These options (scenarios) were elaborated with reference to the international situation and the literature to give concrete and realistic possibilities for improving the microbiological quality of pork meat and to reduce the number of human salmonellosis cases per year in Belgium. The model estimates 15,376 cases of human salmonellosis per year in Belgium due to the consumption of minced pork meat. The results of the scenarios showed that the risk of human salmonellosis could be significantly reduced by efforts all along the pork meat production chain but also by efforts made by consumers. The responsibility of food business operators for the pork meat production chain is high in relation to the microbiological quality of meat delivery, especially at the slaughterhouse. Consumers also need to be aware of good hygiene practices during preparation of the meat at home. Cross-contamination with raw food can be avoided by changing the habits and the behavior of the household cook. The results of these scenarios would be useful for the food business operators involved in the pork meat chain and for public health authorities.

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  • The duration of carcass transportation under ambient temperature correlates with proliferation of Salmonella initially present on the carcasses.

    “The duration of carcass transportation under ambient temperature correlates with proliferation of Salmonella initially present on the carcasses, since the generation/doubling time for Salmonella at optimal temperature conditions (35-37°C) is known to be 25 min (Delhalle et al., 2009).”

    From Food safety and hygiene knowledge, attitudes and practices in street restaurants selling chicken in Ouagadougou, Burkina Faso (2024) · cites this paper as Delhalle et al., 2009

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Metadata

Authors
Delhalle, L., Saegerman, C., Messens, W., Farnir, F., Korsak, N., Van Der Stede, Y., & Daube, G.
Affiliations
University of Liège (BE)
Corresponding author
Delhalle, L.
ORCID
Venue
Journal of Food Protection
Publisher
Elsevier BV
Published
2009-11
Volume
72
Issue
11
Pages
2252-2263
ISSN
0362-028X (ISSN-L)
DOI
10.4315/0362-028x-72.11.2252
OpenAlex
W1560239846
Cited by
28
References
0
Citations by year
2026: 2 · 2025: 1 · 2024: 2 · 2020: 1 · 2019: 2 · 2018: 2 · 2017: 2 · 2016: 2 · 2014: 2 · 2013: 1 · 2012: 3
FWCI
5.81
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Food Protection (publishedVersion)
  • PubMed (publishedVersion)
  • ORBi (University of Liège) (submittedVersion)
Funders
Federaal Agentschap Voor de Veiligheid Van de Voedselketen
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Salmonella and Campylobacter epidemiology
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
Keywords
human salmonellosis, lairage, cross-contamination, consumer behavior, food business operators, Belgium
MeSH terms
Animals, Belgium, Consumer Product Safety, Food Contamination, Food Handling, Food Microbiology, Food-Processing Industry, Humans, Hygiene, Meat Products, Models, Biological, Salmonella Food Poisoning, Swine, Risk Assessment

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