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Short‐term and long‐term effects of pathogen reduction interventions on salmonellosis from whole chickens

机译:病原体减少干预措施对整只鸡沙门氏菌病的短期和长期影响

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摘要

The current study was undertaken to evaluate short‐term and long‐term effects of pathogen reduction interventions on food safety. This was accomplished using a model that predicts risk of salmonellosis from whole chickens produced by different scenarios. Interventions investigated were a 50% pathogen reduction before retail (PR), a 50% pathogen reduction at serving by consumer education (CE), and a 75% pathogen reduction by PR + CE. Long‐term effects were simulated by reducing consumer resistance by an amount equal to reductions in pathogen exposure caused by interventions in the short‐term. In the short‐term, risk of salmonellosis was reduced (p < 0.05) from 0.42 to 0.21, 0.23, and 0.13 cases per 100,000 consumers by PR, CE, and PR + CE, respectively. However, in the long‐term, risk of salmonellosis was increased (p < 0.05) from 0.42 to 1.03, 1.08, and 2.20 cases per 100,000 consumers by PR, CE, and PR + CE, respectively. These results indicated that food safety benefits of pathogen reduction interventions reversed with time because of a decrease in consumer resistance to salmonellosis.
机译:本研究旨在评估减少病原体干预措施对食品安全的短期和长期影响。这是通过使用一个模型来完成的,该模型可以预测不同情况下生产的整只鸡的沙门氏菌病风险。调查的干预措施包括零售(PR)之前减少50%的病原体,通过消费者教育(CE)减少50%的病原体和PR + CE减少75%的病原体。通过减少消费者抵抗力来模拟长期影响,其数量等于短期内通过干预措施导致的病原体暴露减少。在短期内,通过PR,CE和PR + CE,沙门氏菌病的风险从每10万名消费者中的0.42降低(p <0.05)降至0.21、0.23和0.13例。但是,从长期来看,通过PR,CE和PR + CE,沙门氏菌病的风险从每100,000名消费者中增加0.4%(p <0.05)至1.03、1.08和2.20例。这些结果表明,由于消费者对沙门氏菌病的抵抗力下降,病原体减少干预措施的食品安全益处随时间而逆转。

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