Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption

2021 ◽  
pp. 108201322110461
Author(s):  
Magdalena Costa ◽  
Victoria Brusa ◽  
Nora Lia Padola ◽  
Analía Etcheverría ◽  
Fernando Sampedro ◽  
...  
Keyword(s):  
Hemolytic Uremic Syndrome ◽  
Risk Mitigation ◽  
Control Strategies ◽  
Hazard Analysis ◽  
Ground Beef ◽  
Hot Water ◽  
Mitigation Strategies ◽  
Quantitative Microbial Risk Assessment ◽  
Critical Control Points ◽  
Uremic Syndrome

The objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption in Argentina. Five scenarios were simulated to evaluate the effect of interventions on the probability of acquiring HUS from Shiga toxin-producing Escherichia coli (STEC)-contaminated ground beef and commercial hamburger consumption. These control strategies were chosen based on previous results of the sensitivity analysis of a baseline QMRA model ( Brusa et al., 2020 ). The application of improvement actions in abattoirs not applying Hazard Analysis and Critical Control Points (HACCP) for STEC would result 7.6 times lower in the probability that consumers acquired HUS from ground beef consumption, while the implementation of improvements in butcher shops would lead to a smaller reduction. In abattoirs applying HACCP for STEC, the risk of acquiring HUS from commercial hamburger consumption was significantly reduced. Treatment with 2% lactic acid, hot water and irradiation reduced 4.5, 3.5 and 93.1 times the risk of HUS, respectively. The most efficient interventions, in terms of case reduction, being those that are applied in the initial stages of the meat chain.

scholarly journals Quantitative risk assessment of haemolytic uremic syndrome associated with beef consumption in Argentina

PLoS ONE ◽  
2020 ◽  
Vol 15 (11) ◽  
pp. e0242317
Author(s):  
Victoria Brusa ◽  
Magdalena Costa ◽  
Nora L. Padola ◽  
Analía Etcheverría ◽  
Fernando Sampedro ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Hazard Analysis ◽  
Ground Beef ◽  
Quantitative Risk Assessment ◽  
Annual Number ◽  
Production Chain ◽  
Haemolytic Uremic Syndrome ◽  
Critical Control Points ◽  
Uremic Syndrome ◽  
The Impact

We developed a quantitative microbiological risk assessment (QMRA) of haemolytic uremic syndrome (HUS) associated with Shiga toxin-producing Escherichia coli (STEC)-contaminated beef (intact beef cuts, ground beef and commercial hamburgers) in children under 15 years of age from Argentina. The QMRA was used to characterize STEC prevalence and concentration levels in each product through the Argentinean beef supply chain, including cattle primary production, cattle transport, processing and storage in the abattoir, retail and home preparation, and consumption. Median HUS probability from beef cut, ground beef and commercial hamburger consumption was <10−15, 5.4x10-8 and 3.5x10-8, respectively. The expected average annual number of HUS cases was 0, 28 and 4, respectively. Risk of infection and HUS probability were sensitive to the type of abattoir, the application or not of Hazard Analysis and Critical Control Points (HACCP) for STEC (HACCP-STEC), stx prevalence in carcasses and trimmings, storage conditions from the abattoir to retailers and home, the joint consumption of salads and beef products, and cooking preference. The QMRA results showed that the probability of HUS was higher if beef cuts (1.7x) and ground beef (1.2x) were from carcasses provided by abattoirs not applying HACCP-STEC. Thus, the use of a single sanitary standard that included the application of HACCP-STEC in all Argentinean abattoirs would greatly reduce HUS incidence. The average number of annual HUS cases estimated by the QMRA (n = 32) would explain about 10.0% of cases in children under 15 years per year in Argentina. Since other routes of contamination can be involved, including those not related to food, further research on the beef production chain, other food chains, person-to-person transmission and outbreak studies should be conducted to reduce the impact of HUS on the child population of Argentina.

Validation of Acid Washes as Critical Control Points in Hazard Analysis and Critical Control Point Systems†

2000 ◽  
Vol 63 (12) ◽  
pp. 1676-1680 ◽  
Author(s):  
E. S. DORMEDY ◽  
M. M. BRASHEARS ◽  
C. N. CUTTER ◽  
D. E. BURSON
Keyword(s):  
Lactic Acid ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Salmonella Spp ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Beef Carcasses ◽  
Acid Washing ◽  
Acid Wash

A 2% lactic acid wash used in a large meat-processing facility was validated as an effective critical control point (CCP) in a hazard analysis and critical control point (HACCP) plan. We examined the microbial profiles of beef carcasses before the acid wash, beef carcasses immediately after the acid wash, beef carcasses 24 h after the acid wash, beef subprimal cuts from the acid-washed carcasses, and on ground beef made from acid-washed carcasses. Total mesophilic, psychrotrophic, coliforms, generic Escherichia coli, lactic acid bacteria, pseudomonads, and acid-tolerant microorganisms were enumerated on all samples. The presence of Salmonella spp. was also determined. Acid washing significantly reduced all counts except for pseudomonads that were present at very low numbers before acid washing. All other counts continued to stay significantly lower (P &lt; 0.05) than those on pre-acid-washed carcasses throughout all processing steps. Total bacteria, coliforms, and generic E. coli enumerated on ground beef samples were more than 1 log cycle lower than those reported in the U.S. Department of Agriculture Baseline data. This study suggests that acid washes may be effective CCPs in HACCP plans and can significantly reduce the total number of microorganisms present on the carcass and during further processing.

Modeling the Effect of Storage Temperatures on the Growth of Listeria monocytogenes on Ready-to-Eat Ham and Sausage

2015 ◽  
Vol 78 (9) ◽  
pp. 1675-1681 ◽  
Author(s):  
KE LUO ◽  
SUNG-SAM HONG ◽  
DEOG-HWAN OH
Keyword(s):  
Listeria Monocytogenes ◽  
Hazard Analysis ◽  
Control Point ◽  
Meat Products ◽  
Quantitative Microbial Risk Assessment ◽  
Zone Method ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Primary Model ◽  
Two Samples

The aim of this study was to model the growth kinetics of Listeria monocytogenes on ready-to-eat ham and sausage at different temperatures (4 to 35°C). The observed data fitted well with four primary models (Baranyi, modified Gompertz, logistic, and Huang) with high coefficients of determination (R2 &gt; 0.98) at all measured temperatures. After the mean square error (0.009 to 0.051), bias factors (0.99 to 1.06), and accuracy factors (1.01 to 1.09) were obtained in all models, the square root and the natural logarithm model were employed to describe the relation between temperature and specific growth rate (SGR) and lag time (LT) derived from the primary models. These models were validated against the independent data observed from additional experiments using the acceptable prediction zone method and the proportion of the standard error of prediction. All secondary models based on each of the four primary models were acceptable to describe the growth of the pathogen in the two samples. The validation results indicate that the optimal primary model for estimating the SGR was the Baranyi model, and the optimal primary model for estimating LT was the logistic model in ready-to-eat (RTE) ham. The Baranyi model was also the optimal model to estimate the SGR and LT in RTE sausage. These results could be used to standardize predictive models, which are commonly used to identify critical control points in hazard analysis and critical control point systems or for the quantitative microbial risk assessment to improve the food safety of RTE meat products.

QMRA (quantitative microbial risk assessment) and HACCP (hazard analysis and critical control points) for management of pathogens in wastewater and sewage sludge treatment and reuse

2004 ◽  
Vol 50 (2) ◽  
pp. 23-30 ◽  
Author(s):  
T. Westrell ◽  
C. Schönning ◽  
T.A. Stenström ◽  
N.J. Ashbolt
Keyword(s):  
Risk Assessment ◽  
Hazard Analysis ◽  
Treatment Plant ◽  
Storage Site ◽  
Control Points ◽  
Quantitative Microbial Risk Assessment ◽  
Worst Case ◽  
Microbial Risk Assessment ◽  
Microbial Risk ◽  
Critical Control Points

Hazard Analysis and Critical Control Points (HACCP) was applied for identifying and controlling exposure to pathogenic microorganisms encountered during normal sludge and wastewater handling at a 12,500 m3/d treatment plant utilising tertiary wastewater treatment and mesophilic sludge digestion. The hazardous scenarios considered were human exposure during treatment, handling, soil application and crop consumption, and exposure via water at the wetland-area and recreational swimming. A quantitative microbial risk assessment (QMRA), including rotavirus, adenovirus, haemorrhagic E. coli, Salmonella, Giardia and Cryptosporidium, was performed in order to prioritise pathogen hazards for control purposes. Human exposures were treated as individual risks but also related to the endemic situation in the general population. The highest individual health risk from a single exposure was via aerosols for workers at the belt press for sludge dewatering (virus infection risk = 1). The largest impact on the community would arise if children ingested sludge at the unprotected storage site, although in the worst-case situation the largest number of infections would arise through vegetables fertilised with sludge and eaten raw (not allowed in Sweden). Acceptable risk for various hazardous scenarios, treatment and/or reuse strategies could be tested in the model.

scholarly journals Susceptibility of raccoon dogs for experimental SARS-CoV-2 infection

2020 ◽  
Author(s):  
Conrad M. Freuling ◽  
Angele Breithaupt ◽  
Thomas Müller ◽  
Julia Sehl ◽  
Anne Balkema-Buschmann ◽  
...  
Keyword(s):  
Intermediate Host ◽  
Risk Mitigation ◽  
Control Strategies ◽  
Clinical Signs ◽  
Mitigation Strategies ◽  
Nyctereutes Procyonoides ◽  
Intermediate Hosts ◽  
Virus Shedding ◽  
High Level ◽  
Raccoon Dogs

AbstractSevere acute respiratory syndrome coronavirus 2 (SARS-CoV-2) emerged in China at the end of 2019, and became pandemic. The zoonotic virus most likely originated from bats, but definite intermediate hosts have not yet been identified. Raccoon dogs (Nyctereutes procyonoides) are kept for fur production, in particular in China, and were suspected as potential intermediate host for both SARS-CoV6 and SARS-CoV2. Here we demonstrate susceptibility of raccoon dogs for SARS-CoV-2 infection after intranasal inoculation and transmission to direct contact animals. Rapid, high level virus shedding, in combination with minor clinical signs and pathohistological changes, seroconversion and absence of viral adaptation highlight the role of raccoon dogs as a potential intermediate host. The results are highly relevant for control strategies and emphasize the risk that raccoon dogs may represent a potential SARS-CoV-2 reservoir. Our results support the establishment of adequate surveillance and risk mitigation strategies for kept and wild raccoon dogs.Article Summary LineRaccoon dogs are susceptible to and efficiently transmit SARS-CoV2 and may serve as intermediate host

Shining (Invisible) Light On Viral Pathogens: Virucidal Contamination Control Strategies Using UV-C Light

2021 ◽  
Vol 27 (3) ◽  
Author(s):  
Tim Sandle
Keyword(s):  
Risk Mitigation ◽  
Control Strategies ◽  
Mitigation Strategies ◽  
Transmission Mode ◽  
Viral Pathogens ◽  
Contamination Control ◽  
Risk Mitigation Strategies ◽  
Respiratory Droplets ◽  
Uv C ◽  
Primary Transmission

Respiratory droplets are coronaviruses primary transmission mode and thus the majority of coronavirus risk mitigation strategies focus on the control of air. However, surface contact remains an alternative infection route. Hence, it remains a concern that the SARS CoV-2 virus can remain viable on surfaces for several hours.

scholarly journals Valid Presumption of Shiga Toxin-Mediated Damage of Developing Erythrocytes in EHEC-Associated Hemolytic Uremic Syndrome

Toxins ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 373
Author(s):  
Johanna Detzner ◽  
Gottfried Pohlentz ◽  
Johannes Müthing
Keyword(s):  
Hemolytic Uremic Syndrome ◽  
Hemolytic Anemia ◽  
Enterohemorrhagic Escherichia Coli ◽  
Mitigation Strategies ◽  
Microvascular Endothelial Cells ◽  
Target Cells ◽  
Acute Renal Injury ◽  
Shiga Toxins ◽  
Mechanical Disruption ◽  
Uremic Syndrome

The global emergence of clinical diseases caused by enterohemorrhagic Escherichia coli (EHEC) is an issue of great concern. EHEC release Shiga toxins (Stxs) as their key virulence factors, and investigations on the cell-damaging mechanisms toward target cells are inevitable for the development of novel mitigation strategies. Stx-mediated hemolytic uremic syndrome (HUS), characterized by the triad of microangiopathic hemolytic anemia, thrombocytopenia, and acute renal injury, is the most severe outcome of an EHEC infection. Hemolytic anemia during HUS is defined as the loss of erythrocytes by mechanical disruption when passing through narrowed microvessels. The formation of thrombi in the microvasculature is considered an indirect effect of Stx-mediated injury mainly of the renal microvascular endothelial cells, resulting in obstructions of vessels. In this review, we summarize and discuss recent data providing evidence that HUS-associated hemolytic anemia may arise not only from intravascular rupture of erythrocytes, but also from the extravascular impairment of erythropoiesis, the development of red blood cells in the bone marrow, via direct Stx-mediated damage of maturing erythrocytes, leading to “non-hemolytic” anemia.

Shining (Invisible) Light On Viral Pathogens: Virucidal Contamination Control Strategies Using UV-C Light

2021 ◽  
Vol 27 (4) ◽  
Author(s):  
Tim Sandle
Keyword(s):  
Risk Mitigation ◽  
Control Strategies ◽  
Mitigation Strategies ◽  
Transmission Mode ◽  
Viral Pathogens ◽  
Contamination Control ◽  
Risk Mitigation Strategies ◽  
Respiratory Droplets ◽  
Uv C ◽  
Primary Transmission

Respiratory droplets are coronaviruses primary transmission mode and thus the majority of coronavirus risk mitigation strategies focus on the control of air. However, surface contact remains an alternative infection route. Hence, it remains a concern that the SARS CoV-2 virus can remain viable on surfaces for several hours.

Evaluation of a Rapid Method for Measurement of Catalase Activity in Cooked Beef and Sausage

1998 ◽  
Vol 61 (2) ◽  
pp. 253-256 ◽  
Author(s):  
CARL E. DAVIS ◽  
SAMUEL CYRUS
Keyword(s):  
Quality Assurance ◽  
Direct Contact ◽  
Hazard Analysis ◽  
Ground Beef ◽  
Control Points ◽  
Pork Sausage ◽  
Critical Control Points ◽  
Activity Test ◽  
Cooking Water ◽  
Ice Water

Catalase (CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1°C. One-gram samples of ground round (4% fat), hamburger (24% fat), and commercial pork sausage (38% fat) were cooked in a controlled-temperature waterbath at 65, 68.3, and 71°C. Chilled samples were immersed in direct contact with the cooking water; the test samples were removed every 15 s and immediately immersed in an ice-water bath (0 to 1 °C) to quick-chill the samples to prevent temperature over-run. Samples retained high (HMB value 20+, over range) CAT activity through 90, 60, and 45 s at 65, 68.3, and 71°C, respectively, before showing rapid activity decreases. Four USDA-FSIS approved meat patty heating processes (66.1°C, 41 s; 67.2°C, 26 s; 68.3°C, 16 s; and 69.4°C, 10 s) were analyzed for CAT activity. CAT activity in meat frozen prior to cooking was slightly lower (P &lt; 0.05) than in nonfrozen meat. CAT activity decreased (P &lt; 0.05) among meat treated at 66.1°C for 41 s, at 67.2°C for 26 s, and at 68.3°C for 16 s, but the treatment at 68.3°C for 16 s was not different (P &lt; 0.05) from that at 69.4°C for 10 s. These results show this rapid (20 to 25 min) CAT activity test could be used to establish activity values at specific end-point temperatures for model heat-processed ground beef or sausage products and may be useful to USDAFSIS process inspectors and food processors in quality assurance and HACCP (hazard analysis critical control points) programs for thermal input verification.

Sign in / Sign up

Export Citation Format

Share Document