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Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products

Food safety is a widespread challenge. Every year it is estimated that almost 1 in 10 people in the world fall ill after eating contaminated food resulting in over 400,000 deaths. The risk of outbreaks is higher when consuming ready‐to‐eat (RTE) products because they are eaten without a further cook...

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Autores principales: Zambon, Alessandro, Perez, Alberto Garre, Spilimbergo, Sara, Fernández Escámez, Pablo S
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9748752/
https://www.ncbi.nlm.nih.gov/pubmed/36523424
http://dx.doi.org/10.2903/j.efsa.2022.e200903
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author Zambon, Alessandro
Perez, Alberto Garre
Spilimbergo, Sara
Fernández Escámez, Pablo S
author_facet Zambon, Alessandro
Perez, Alberto Garre
Spilimbergo, Sara
Fernández Escámez, Pablo S
author_sort Zambon, Alessandro
collection PubMed
description Food safety is a widespread challenge. Every year it is estimated that almost 1 in 10 people in the world fall ill after eating contaminated food resulting in over 400,000 deaths. The risk of outbreaks is higher when consuming ready‐to‐eat (RTE) products because they are eaten without a further cooking process that could inactivate pathogenic microorganisms. Hence, food processing is essential to increase the safety of RTE products. Microbiological risk assessment (MRA) integrates food science, microbiology and data science to provide a comprehensive understanding of the safety of the food system. MRA provides qualitative and/or quantitative information to decision makers, which might promote the adoption of better food practices. In this contest, this project aims to study and implement tools for quantitative microbial risk assessment (QMRA) of food products along the food chain. A common RTE product (cured ham) from Spain was used as a case study. Following, the exposure assessment model was implemented using mathematical models and statistical software to describe the microbial behaviour along the food chain. The study presents the possibility to identify the risk exposure in different scenarios (e.g. growth during different storage conditions, inactivation induced by traditional or innovative decontamination techniques), showing the flexibility of the predictive tools developed.
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spelling pubmed-97487522022-12-14 Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products Zambon, Alessandro Perez, Alberto Garre Spilimbergo, Sara Fernández Escámez, Pablo S EFSA J Eu‐fora Series 5 Food safety is a widespread challenge. Every year it is estimated that almost 1 in 10 people in the world fall ill after eating contaminated food resulting in over 400,000 deaths. The risk of outbreaks is higher when consuming ready‐to‐eat (RTE) products because they are eaten without a further cooking process that could inactivate pathogenic microorganisms. Hence, food processing is essential to increase the safety of RTE products. Microbiological risk assessment (MRA) integrates food science, microbiology and data science to provide a comprehensive understanding of the safety of the food system. MRA provides qualitative and/or quantitative information to decision makers, which might promote the adoption of better food practices. In this contest, this project aims to study and implement tools for quantitative microbial risk assessment (QMRA) of food products along the food chain. A common RTE product (cured ham) from Spain was used as a case study. Following, the exposure assessment model was implemented using mathematical models and statistical software to describe the microbial behaviour along the food chain. The study presents the possibility to identify the risk exposure in different scenarios (e.g. growth during different storage conditions, inactivation induced by traditional or innovative decontamination techniques), showing the flexibility of the predictive tools developed. John Wiley and Sons Inc. 2022-12-14 /pmc/articles/PMC9748752/ /pubmed/36523424 http://dx.doi.org/10.2903/j.efsa.2022.e200903 Text en © 2022 Wiley‐VCH Verlag GmbH & Co. KgaA on behalf of the European Food Safety Authority. https://creativecommons.org/licenses/by-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nd/4.0/ (https://creativecommons.org/licenses/by-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made.
spellingShingle Eu‐fora Series 5
Zambon, Alessandro
Perez, Alberto Garre
Spilimbergo, Sara
Fernández Escámez, Pablo S
Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products
title Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products
title_full Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products
title_fullStr Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products
title_full_unstemmed Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products
title_short Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products
title_sort training in tools to develop quantitative microbial risk assessment along the food chain of spanish products
topic Eu‐fora Series 5
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9748752/
https://www.ncbi.nlm.nih.gov/pubmed/36523424
http://dx.doi.org/10.2903/j.efsa.2022.e200903
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