Exposure Assessment for Bacterial Pathogens Transmitted by Cross-Contamination During Food Preparation. H. K. Latimer, L. A. Jaykus, R. A. Morales, and P. Cowen; North Carolina State University and Research Triangle Institute
Many cases of food borne disease are caused by the consumption of ready-to-eat (RTE) foods contaminated by poor handling practices, including the use of contaminated raw ingredients and cross-contamination between raw and finished product. As part of a broader project to estimate the degree of risk to human health posed by these practices, we conducted an exposure assessment addressing the routes and likelihood of transmitting Salmonella and Campylobacter jejuni during food handling. Initial data was collected on the prevalence and levels of pathogen contamination in raw poultry. Various food-handling scenarios were designed to model cross-contamination from raw to cooked foods via contaminated hands, counter-tops, cutting boards, and dishcloths. Laboratory investigations provided data regarding the stability and transfer rate of these pathogens. Using Analytica software, Monte Carlo simulations estimated that in most cases, <1% (range 0.1% to 0.5%) of these bacterial pathogens were transmitted during food handling. Taking into account pathogen survival rates on surfaces and marginal cleaning efforts during food preparation, an initial Salmonella level of 100 CFU/ml in poultry meat exudate would result in a mean level of 0.056 CFU/g for RTE food contaminated through contact with hands, counter-tops, or dishcloths. While seemingly small, these levels of contamination may be considerably higher when considering cases of gross mishandling during food preparation. This study demonstrated that exposure levels are greatly influenced by survival and transfer rates during pathogen transmission. The model will be combined with dose-response data to further quantify individual and population risks associated with consumption of contaminated RTE foods.
USDA-CSREES Special Research Grants Program-Food Safety
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