Development of a methodology for quantitative microbial risk assessment applied to Salmonella in pork meat in Belgium

Following the European legislation on control of Salmonella and other zoonotic agents, effective measures must be taken to detect and control these agents at all stages of the food chain. Therefore, the Belgian FPS Public Health, Food Chain Safety and Environment has decided to fund a research project involving institutions grouped under a consortium in order to develop a Quantitative Microbial Risk Assessment (QMRA) on human salmonellosis following consumption of minced pork meat. To achieve this goal, preliminary steps were necessary. The first task was a survey on available data at all stages of the production chain from public authorities and food business operators. A database was carried out summarizing the working practices in different companies and the microbiological results of the whole production chain. The aim was to study the sources of contamination of pork meat from the slaughterhouse to the preparation at consumer's home. Thanks to collected data, a QMRA model has been built taking into account the production flow. The objective of the model is to provide options to reduce the risk of human salmonellosis due to consumption of minced pork meat. The scenarios were developed on the international situation and the literature to simulate concrete and realistic opportunities to improve the microbiological quality of pork meat. The potential risk factors of contamination associated with production parameters, technical facilities and methods for cleaning/disinfection were evaluated in the 10 largest Belgian slaughterhouses. The results showed high variability concerning Salmonella contamination among these slaughterhouses, with prevalence ranging from 2.6 to 34.3%. The results of linear and logistic regressions revealed that some working practices such as scalding steam, second flaming after polishing and cleaning/disinfection of the splitter machine several times a day are beneficial to reduce contamination by Salmonella. These data were the basis for modelling the slaughter process of pigs in Belgium. Production stages after the slaughterhouse were also studied. The results of bacteriological analysis of seven cutting plants, four minced meat plants of the four largest retailers in Belgium were collected using data from official and self-monitoring. The Salmonella prevalence in cutting meat varies from 0% to 50%. The prevalence of Salmonella in minced meat at the retail level varies from 0.3% to 4.3%. Salmonella concentrations on the carcasses, the meat and minced meat were estimated from semi-quantitative data and were equal to -3.40 ± 2.04 log CFU/cm ², -2.64 ± 1.76 log CFU/g and -2.35 ± 1.09 log CFU/g, respectively. These data provided the basis to build the model for the cutting, mincing, distribution and storages stages of pork meat chain in Belgium. A QMRA model was then developed on the basis of collected data. After validation, scenarios of risk mitigation have been implemented. The number of human salmonellosis due to consumption of minced pork meat in Belgium was estimated at 15,376 cases per year. The results showed that the risk of human salmonellosis could be reduced significantly with efforts made by food business operators, but also by consumers. Following the model, 25% reduction of carcass prevalence at the slaughterhouse would decrease from 45.7% the number of human salmonellosis cases in Belgium. Consumers should also be aware of good hygiene practices during preparation of the meat in household’s kitchen to avoid cross contamination between foods. Following the model, cross-contamination with raw foods during the preparation of meals generates 14,693 cases of salmonellosis each year and the lack of cooking only 683 cases. The number of cases of human salmonellosis could be reduced by improving the food preparation habits in the kitchen to avoid cross contamination. The results of this research are useful for food business operators and public health officials involved in the production of pork. The QMRA presented in this thesis were used to obtain an overview of the Belgian food chain andalso to make recommendations along the production chain. However, these results must be taken with care because, at present time, the application of QMRA in the meat industry has a recurring problem of lack of data. States and companies should undertake studies and provide a better assessment of the situation of the food chain "from farm to fork".Metzoo