The Experts below are selected from a list of 216 Experts worldwide ranked by ideXlab platform
Marie Cornu - One of the best experts on this subject based on the ideXlab platform.
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Quantitative Risk Assessment of Listeria monocytogenes in French cold-smoked Salmon: II. Risk Characterization
Risk Analysis, 2017Co-Authors: Régis Pouillot, Marie Laure Delignette-muller, Véronique Goulet, Aurélie Mahé, Marie CornuAbstract:A model for the assessment of exposure to Listeria monocytogenes from cold?smoked salmon consumption in France was presented in the first of this pair of articles (Pouillot et al., 2007, Risk Analysis, 27:683?700). In the present study, the exposure model output was combined with an internationally accepted hazard characterization model, adapted to the French situation, to assess the risk of invasive listeriosis from cold?smoked salmon consumption in France in a second?order Monte?Carlo simulation framework. The annual number of cases of invasive listeriosis due to cold?smoked salmon consumption in France is estimated to be 307, with a very large credible interval ([10; 12 453]), reflecting data uncertainty. This uncertainty is mainly associated with the dose-response model. Risk would be efficiently reduced through a decrease in the prevalence of L. monocytogenes or better control of the last steps of the cold?chain (shorter and/or colder storage during the consumer step). Reduction of the initial contamination levels of the contaminated products and improvement in the first steps of the cold?chain do not seem to be promising strategies for reducing the estimated risk. Despite the significant uncertainty associated with the predictions, this model provides a scientific base for risk managers and Food business operators to manage the risk linked to cold-smoked salmon contaminated with Listeria moncytogenes and to apply the recent risk-based concept of risk management metrics illustrated here by the FSO (Food Safety Objective).
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quantitative risk assessment of listeria monocytogenes in french cold smoked salmon ii risk characterization
Risk Analysis, 2009Co-Authors: Régis Pouillot, Marie Laure Delignettemuller, Véronique Goulet, Aurélie Mahé, Marie CornuAbstract:A model for the assessment of exposure to Listeria monocytogenes from cold†smoked salmon consumption in France was presented in the first of this pair of articles (Pouillot et al., 2007, Risk Analysis, 27:683–700). In the present study, the exposure model output was combined with an internationally accepted hazard characterization model, adapted to the French situation, to assess the risk of invasive listeriosis from cold†smoked salmon consumption in France in a second†order Monte Carlo simulation framework. The annual number of cases of invasive listeriosis due to cold†smoked salmon consumption in France is estimated to be 307, with a very large credible interval ([10; 12,453]), reflecting data uncertainty. This uncertainty is mainly associated with the dose†response model. Despite the significant uncertainty associated with the predictions, this model provides a scientific base for risk managers and Food business operators to manage the risk linked to cold†smoked salmon contaminated with L. monocytogenes. Under the modeling assumptions, risk would be efficiently reduced through a decrease in the prevalence of L. monocytogenes or better control of the last steps of the cold chain (shorter and/or colder storage during the consumer step), whereas reduction of the initial contamination levels of the contaminated products and improvement in the first steps of the cold chain do not seem to be promising strategies. An attempt to apply the recent risk†based concept of FSO (Food Safety Objective) on this example underlines the ambiguity in practical implementation of the risk management metrics and the need for further elaboration on these concepts.
Marcel H. Zwietering - One of the best experts on this subject based on the ideXlab platform.
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Handbook of Hygiene Control in the Food Industry - The Range of Microbial Risks in Food Processing * *This chapter is an updated version of: The range of microbial risks in Food processing. M.H. Zwietering and E.D. van Asselt, Wageningen University,
Handbook of Hygiene Control in the Food Industry, 2016Co-Authors: Marcel H. Zwietering, J.m. Straver, E.d. Van AsseltAbstract:Foodborne illnesses can be caused by a wide range of microorganisms. Data analysis can help to determine which microorganisms give the highest contribution to the number of Foodborne illnesses. This helps to decide which pathogen(s) to focus on in order to reduce the number of illnesses. The same accounts for the products that are related to Foodborne illnesses. Quantitative microbiology can be used in assessing Food Safety in a farm-to-fork approach. Evaluating the estimated effect of various control strategies can help to decide which combination of strategies in the chain is most effective and efficient to achieve a certain Food Safety Objective. The potential of data analysis and quantitative microbiology is clear, yet more work needs to be done to incorporate recontamination in predictive models. The models available at the moment, although simple, can already be applied to determine the importance of (re)contamination compared with growth and inactivation of pathogens.
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operationalising a performance Objective with a microbiological criterion using a risk based approach
Food Control, 2015Co-Authors: Marcel H. Zwietering, Leon G M Gorris, J.m. FarberAbstract:In this concept paper, we have developed three case scenarios to illustrate how one can derive a Microbiological Criterion (MC) from a Performance Objective (PO) or from a Food Safety Objective (FSO). In the first scenario, we show how one can derive an MC from a PO that is set as a numerical limit to the concentration of a pathogen. In the second scenario, it is shown how one can derive an MC from a PO that is set as the limit to the prevalence or proportion of a microorganism. In the final scenario, we show how to derive an MC from an FSO for a product supporting growth of the target pathogen between the PO and FSO. These case scenarios present guidance on how to derive an MC from risk-based metrics and very explicitly detail all the steps to be taken and assumptions/decisions that need to be made. In all three cases, MCs could successfully be established, but to do so required specific data, assumptions and decisions, as appropriate.
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The Range of Microbial Risks in Food Processing
2014Co-Authors: Marcel H. Zwietering, E.d. Van AsseltAbstract:Foodborne illnesses can be caused by a wide range of microorganisms. Data analysis can help to determine which microorganisms give the highest contribution to the number of Foodborne illnesses. This helps to decide which pathogen(s) to focus on in order to reduce the number of illnesses. The same accounts for the products that are related to Foodborne illnesses. Quantitative microbiology can be used in assessing Food Safety in a farm-to-fork approach. Evaluating the estimated effect of various control strategies can help to decide which combination of strategies in the chain is most effective and efficient to achieve a certain Food Safety Objective. The potential of data analysis and quantitative microbiology is clear, yet more work needs to be done to incorporate recontamination in predictive models. The models available at the moment, although simple, can already be applied to determine the importance of (re)contamination compared with growth and inactivation of pathogens.
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Risk assessment strategies as a tool in the application of the Appropriate Level of Protection (ALOP) and Food Safety Objective (FSO) by risk managers.
International Journal of Food Microbiology, 2013Co-Authors: E. Gkogka, Leon G M Gorris, M.w. Reij, Marcel H. ZwieteringAbstract:In the course of the last decade, the Appropriate Level of Protection (ALOP), the Food Safety Objective (FSO) and their associated metrics have been proposed by the World Trade Organization and Codex Alimentarius as a means for competent authorities to ultimately translate governmental public health policy regarding Food Safety into risk-based targets for the Food industry. The industry needs to meet these targets through the effective choice of control measures that are part of its operational Food Safety management system. The aim of this study was to put the practical application of ALOP and FSO to the test in the case of Salmonella in chicken meat in the Netherlands. Two different risk assessment approaches were applied to derive potential ALOP and FSO values, a ‘top-down’ approach based on epidemiological data and a ‘bottom-up’ approach based on Food supply chain data. To this end, two stochastic models specific to the Dutch situation were built. Comparisons between 23 countries in Europe were also made using the top-down model. The mean estimated current Level Of Protection values were similar for the two approaches applied, with the bottom-up model yielding 87 cases per 100,000 inhabitants per year (95% CI: 0.03, 904) and the top-down model 71 (95% CI: 9.9, 155). The estimated FSO values on the other hand were considerably different with the mean ‘top down’ FSO being - 4.6 log CFU/g (95% CI: - 5.4, - 4.1) and the mean ‘bottom-up’ FSO - 6.0 log CFU/g (95% CI: - 8.1, - 2.9) reflecting major differences in the output distributions of this parameter obtained with the two approaches. Significant differences were observed between current LOP values for different EU countries, although it was not clear whether this was due to actual differences in the factors influencing the risk of salmonellosis or due to the quality of the available data. Keywords Risk assessment; Stochastic modelling; Salmonellosis; Foodborne disease; Public health targets
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the application of the appropriate level of protection alop and Food Safety Objective fso concepts in Food Safety management using listeria monocytogenes in deli meats as a case study
Food Control, 2013Co-Authors: E. Gkogka, L G M Gorris, M.w. Reij, Marcel H. ZwieteringAbstract:To establish a link between governmental Food Safety control and operational Food Safety management, the concepts of the Appropriate Level of Protection (ALOP) and the Food Safety Objective (FSO) have been suggested by international governmental bodies as a means for competent authorities to make Food Safety control transparent and quantifiable. The purpose of this study was to investigate how the concepts of ALOP and FSO could be practically linked using currently available data. As a case study, the risk of severe listeriosis due to consumption of deli meat products in the Netherlands was taken. The link between the concepts was explored following a “top-down” approach, using epidemiological country data as the starting point, and following a “bottom-up” approach, using data on the prevalence and concentration of the pathogen at retail as the starting point. For the top-down approach, the mean estimated value derived for ALOP was 3.2 cases per million inhabitants per year due to deli meats (95% CrI: 1.1–6.6). For the bottom-up approach, mean ALOP values ranged considerably, 12–44 cases per million inhabitants per year due to deli meats (with 95% CrI ranging from 5.2 to 122), depending on the combination of input parameters used in the risk assessment model. The level of detail considered in the stochastic models applied considerably influenced the ALOP and FSO estimates. Models based on both approaches however were able to describe the link between ALOP and FSO and our results showed that meaningful estimations are feasible, although interpretations need to be made with care.
Régis Pouillot - One of the best experts on this subject based on the ideXlab platform.
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Quantitative Risk Assessment of Listeria monocytogenes in French cold-smoked Salmon: II. Risk Characterization
Risk Analysis, 2017Co-Authors: Régis Pouillot, Marie Laure Delignette-muller, Véronique Goulet, Aurélie Mahé, Marie CornuAbstract:A model for the assessment of exposure to Listeria monocytogenes from cold?smoked salmon consumption in France was presented in the first of this pair of articles (Pouillot et al., 2007, Risk Analysis, 27:683?700). In the present study, the exposure model output was combined with an internationally accepted hazard characterization model, adapted to the French situation, to assess the risk of invasive listeriosis from cold?smoked salmon consumption in France in a second?order Monte?Carlo simulation framework. The annual number of cases of invasive listeriosis due to cold?smoked salmon consumption in France is estimated to be 307, with a very large credible interval ([10; 12 453]), reflecting data uncertainty. This uncertainty is mainly associated with the dose-response model. Risk would be efficiently reduced through a decrease in the prevalence of L. monocytogenes or better control of the last steps of the cold?chain (shorter and/or colder storage during the consumer step). Reduction of the initial contamination levels of the contaminated products and improvement in the first steps of the cold?chain do not seem to be promising strategies for reducing the estimated risk. Despite the significant uncertainty associated with the predictions, this model provides a scientific base for risk managers and Food business operators to manage the risk linked to cold-smoked salmon contaminated with Listeria moncytogenes and to apply the recent risk-based concept of risk management metrics illustrated here by the FSO (Food Safety Objective).
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quantitative risk assessment of listeria monocytogenes in french cold smoked salmon ii risk characterization
Risk Analysis, 2009Co-Authors: Régis Pouillot, Marie Laure Delignettemuller, Véronique Goulet, Aurélie Mahé, Marie CornuAbstract:A model for the assessment of exposure to Listeria monocytogenes from cold†smoked salmon consumption in France was presented in the first of this pair of articles (Pouillot et al., 2007, Risk Analysis, 27:683–700). In the present study, the exposure model output was combined with an internationally accepted hazard characterization model, adapted to the French situation, to assess the risk of invasive listeriosis from cold†smoked salmon consumption in France in a second†order Monte Carlo simulation framework. The annual number of cases of invasive listeriosis due to cold†smoked salmon consumption in France is estimated to be 307, with a very large credible interval ([10; 12,453]), reflecting data uncertainty. This uncertainty is mainly associated with the dose†response model. Despite the significant uncertainty associated with the predictions, this model provides a scientific base for risk managers and Food business operators to manage the risk linked to cold†smoked salmon contaminated with L. monocytogenes. Under the modeling assumptions, risk would be efficiently reduced through a decrease in the prevalence of L. monocytogenes or better control of the last steps of the cold chain (shorter and/or colder storage during the consumer step), whereas reduction of the initial contamination levels of the contaminated products and improvement in the first steps of the cold chain do not seem to be promising strategies. An attempt to apply the recent risk†based concept of FSO (Food Safety Objective) on this example underlines the ambiguity in practical implementation of the risk management metrics and the need for further elaboration on these concepts.
M C Cabeza - One of the best experts on this subject based on the ideXlab platform.
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Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes
Lwt - Food Science and Technology, 2016Co-Authors: Raquel Velasco, Juan A. Ordóñez, M C Cabeza, María I. CamberoAbstract:Abstract The effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric parameters and sensory attributes of Camembert and Brie cheeses and their behaviour during storage at 4 and 14 °C were studied using response surface methodology. Immediately after treatment, no significant differences ( p > 0.05) in adhesiveness, springiness and chewiness were found in either of the cheeses. However, hardness, cohesiveness, gumminess and breaking force decreased in Camembert cheese as the dose increased, while values for the Brie samples remained fairly constant. Nevertheless, no significant differences ( p > 0.05) between untreated and treated samples after two weeks of storage were detected. Minor changes in the colour parameters were due to the E-beam treatment even at 3 kGy and then minimized during storage. A similar behaviour was observed in sensorial parameters. Because the dose studied was higher than that required to achieve the Food Safety Objective according to EU and USA regulations, it was concluded that E-beam treatment is a useful method for sanitizing soft mould-ripening cheeses with negligible changes in the sensory quality and rheological properties.
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Use of E-beam radiation to eliminate Listeria monocytogenes from surface mould cheese.
International Microbiology, 2015Co-Authors: Raquel Velasco, Juan A. Ordóñez, María I. Cambero, M C CabezaAbstract:Camembert and Brie soft cheese varieties were subjected to E-beam irradiation as a sanitation treatment. The effects of treatments on microbiota and selected physicochemical properties were also studied. The absorbed doses required to meet the Food Safety Objective (FSO) according to EU and USDA criteria for Listeria monocytogenes were 1.27 and 2.59 kGy, respectively. The bacterial load, mainly lactic acid bacteria, was reduced by the treatment but injured cells were recovered during storage at 14°C. The radiation treatment gave rise to negligible changes in the pH and water activity at doses required to achieve microbial Safety.
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Sanitation of selected ready-to-eat intermediate-moisture Foods of animal origin by E-beam irradiation.
Foodborne Pathogens and Disease, 2012Co-Authors: María I. Cambero, Raquel Velasco, Rosa Escudero, Susana Manzano, Irene Garcia-márquez, M C Cabeza, Juan A. OrdóñezAbstract:Abstract To optimize the sanitation treatment of ready-to-eat (RTE) intermediate-moisture Foods (IMF), the behavior of Listeria monocytogenes Scott A (CIP 103575), L. innocua (NTC 11288), Salmonella enterica serovar Typhimurium (CECT 443), and Escherichia coli O157:H7 (CECT 4972) following treatment with electron-beam irradiation has been studied. As Food matrixes, three RTE vacuum-packed products (Iberian dry-cured ham, dry beef [cecina], and smoked tuna) were used. Although an irradiation treatment is not necessary when the 102 colony-forming units/g microbiological criterion for L. monocytogenes is applied, a treatment of 1.5 kGy must be applied to IMFs to meet the Food Safety Objective in the case of the “zero tolerance” criterion for the three strains. The IMF products presented negligible modifications of color (L*, a*, and b*), sensory (appearance, odor, and flavor), and rheology (hardness, springiness, adhesiveness, cohesiveness, gumminess, chewiness, and breaking strength) parameters at doses low...
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Sanitation of selected ready-to-eat intermediate-moisture Foods of animal origin by E-beam irradiation.
Foodborne Pathogens and Disease, 2012Co-Authors: María I. Cambero, Raquel Velasco, Rosa Escudero, Susana Manzano, Irene Garcia-márquez, M C Cabeza, Juan A. OrdóñezAbstract:Abstract To optimize the sanitation treatment of ready-to-eat (RTE) intermediate-moisture Foods (IMF), the behavior of Listeria monocytogenes Scott A (CIP 103575), L. innocua (NTC 11288), Salmonella enterica serovar Typhimurium (CECT 443), and Escherichia coli O157:H7 (CECT 4972) following treatment with electron-beam irradiation has been studied. As Food matrixes, three RTE vacuum-packed products (Iberian dry-cured ham, dry beef [cecina], and smoked tuna) were used. Although an irradiation treatment is not necessary when the 102 colony-forming units/g microbiological criterion for L. monocytogenes is applied, a treatment of 1.5 kGy must be applied to IMFs to meet the Food Safety Objective in the case of the “zero tolerance” criterion for the three strains. The IMF products presented negligible modifications of color (L*, a*, and b*), sensory (appearance, odor, and flavor), and rheology (hardness, springiness, adhesiveness, cohesiveness, gumminess, chewiness, and breaking strength) parameters at doses low...
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Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation
Radiation Physics and Chemistry, 2011Co-Authors: Jose Benedito, Juan A. Ordóñez, María I. Cambero, M C Cabeza, C. Ortuño, L. De La HozAbstract:Abstract The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the Food Safety Objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was irradiated with doses ranging 1–4 kGy. After the treatment, the microbial inactivation of Listeria monocytogenes , the shelf-life of the product and some sensory attributes (appearance, odor, and flavor) were determined. The inactivation of L. monocytogenes was satisfactorily described by a first-order kinetics equation ( R 2=0.99). The influence of the irradiation dose on appearance, odor, and flavor was modeled through Gompertz ( R 2=0.99, for appearance) and Activation/Inactivation ( R 2=0.99, for odor and flavor) equations. A model was also developed to determine the shelf-life of irradiated cooked ham depending on the irradiation dose ( R 2>0.91). The dose that maximized the scores of the sensory attributes was 0.96 kGy resulting in an acceptable sensory quality for 80 days. It is possible to apply up to 2 kGy to ensure microbial Safety, while provoking no significant changes in the above mentioned sensory attributes.
Juan A. Ordóñez - One of the best experts on this subject based on the ideXlab platform.
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Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes
Lwt - Food Science and Technology, 2016Co-Authors: Raquel Velasco, Juan A. Ordóñez, M C Cabeza, María I. CamberoAbstract:Abstract The effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric parameters and sensory attributes of Camembert and Brie cheeses and their behaviour during storage at 4 and 14 °C were studied using response surface methodology. Immediately after treatment, no significant differences ( p > 0.05) in adhesiveness, springiness and chewiness were found in either of the cheeses. However, hardness, cohesiveness, gumminess and breaking force decreased in Camembert cheese as the dose increased, while values for the Brie samples remained fairly constant. Nevertheless, no significant differences ( p > 0.05) between untreated and treated samples after two weeks of storage were detected. Minor changes in the colour parameters were due to the E-beam treatment even at 3 kGy and then minimized during storage. A similar behaviour was observed in sensorial parameters. Because the dose studied was higher than that required to achieve the Food Safety Objective according to EU and USA regulations, it was concluded that E-beam treatment is a useful method for sanitizing soft mould-ripening cheeses with negligible changes in the sensory quality and rheological properties.
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Use of E-beam radiation to eliminate Listeria monocytogenes from surface mould cheese.
International Microbiology, 2015Co-Authors: Raquel Velasco, Juan A. Ordóñez, María I. Cambero, M C CabezaAbstract:Camembert and Brie soft cheese varieties were subjected to E-beam irradiation as a sanitation treatment. The effects of treatments on microbiota and selected physicochemical properties were also studied. The absorbed doses required to meet the Food Safety Objective (FSO) according to EU and USDA criteria for Listeria monocytogenes were 1.27 and 2.59 kGy, respectively. The bacterial load, mainly lactic acid bacteria, was reduced by the treatment but injured cells were recovered during storage at 14°C. The radiation treatment gave rise to negligible changes in the pH and water activity at doses required to achieve microbial Safety.
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Sanitation of selected ready-to-eat intermediate-moisture Foods of animal origin by E-beam irradiation.
Foodborne Pathogens and Disease, 2012Co-Authors: María I. Cambero, Raquel Velasco, Rosa Escudero, Susana Manzano, Irene Garcia-márquez, M C Cabeza, Juan A. OrdóñezAbstract:Abstract To optimize the sanitation treatment of ready-to-eat (RTE) intermediate-moisture Foods (IMF), the behavior of Listeria monocytogenes Scott A (CIP 103575), L. innocua (NTC 11288), Salmonella enterica serovar Typhimurium (CECT 443), and Escherichia coli O157:H7 (CECT 4972) following treatment with electron-beam irradiation has been studied. As Food matrixes, three RTE vacuum-packed products (Iberian dry-cured ham, dry beef [cecina], and smoked tuna) were used. Although an irradiation treatment is not necessary when the 102 colony-forming units/g microbiological criterion for L. monocytogenes is applied, a treatment of 1.5 kGy must be applied to IMFs to meet the Food Safety Objective in the case of the “zero tolerance” criterion for the three strains. The IMF products presented negligible modifications of color (L*, a*, and b*), sensory (appearance, odor, and flavor), and rheology (hardness, springiness, adhesiveness, cohesiveness, gumminess, chewiness, and breaking strength) parameters at doses low...
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Sanitation of selected ready-to-eat intermediate-moisture Foods of animal origin by E-beam irradiation.
Foodborne Pathogens and Disease, 2012Co-Authors: María I. Cambero, Raquel Velasco, Rosa Escudero, Susana Manzano, Irene Garcia-márquez, M C Cabeza, Juan A. OrdóñezAbstract:Abstract To optimize the sanitation treatment of ready-to-eat (RTE) intermediate-moisture Foods (IMF), the behavior of Listeria monocytogenes Scott A (CIP 103575), L. innocua (NTC 11288), Salmonella enterica serovar Typhimurium (CECT 443), and Escherichia coli O157:H7 (CECT 4972) following treatment with electron-beam irradiation has been studied. As Food matrixes, three RTE vacuum-packed products (Iberian dry-cured ham, dry beef [cecina], and smoked tuna) were used. Although an irradiation treatment is not necessary when the 102 colony-forming units/g microbiological criterion for L. monocytogenes is applied, a treatment of 1.5 kGy must be applied to IMFs to meet the Food Safety Objective in the case of the “zero tolerance” criterion for the three strains. The IMF products presented negligible modifications of color (L*, a*, and b*), sensory (appearance, odor, and flavor), and rheology (hardness, springiness, adhesiveness, cohesiveness, gumminess, chewiness, and breaking strength) parameters at doses low...
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Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation
Radiation Physics and Chemistry, 2011Co-Authors: Jose Benedito, Juan A. Ordóñez, María I. Cambero, M C Cabeza, C. Ortuño, L. De La HozAbstract:Abstract The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the Food Safety Objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was irradiated with doses ranging 1–4 kGy. After the treatment, the microbial inactivation of Listeria monocytogenes , the shelf-life of the product and some sensory attributes (appearance, odor, and flavor) were determined. The inactivation of L. monocytogenes was satisfactorily described by a first-order kinetics equation ( R 2=0.99). The influence of the irradiation dose on appearance, odor, and flavor was modeled through Gompertz ( R 2=0.99, for appearance) and Activation/Inactivation ( R 2=0.99, for odor and flavor) equations. A model was also developed to determine the shelf-life of irradiated cooked ham depending on the irradiation dose ( R 2>0.91). The dose that maximized the scores of the sensory attributes was 0.96 kGy resulting in an acceptable sensory quality for 80 days. It is possible to apply up to 2 kGy to ensure microbial Safety, while provoking no significant changes in the above mentioned sensory attributes.