Application of quantitative microbial risk assessments for estimation of risk management metrics: Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products as an example

Journal of Food Protection

Volumn 72, Issue 10, 2009, Pages 2151-2161

  Crouch, Edmund A ^a,c   Labarre, David ^a   Golden, Neal J ^a   Kause, Janell R ^a   Dearfield, Kerry L ^b  

^a Risk Assessment Division   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c Cambridge Environmental Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CANIS FAMILIARIS; CLOSTRIDIUM PERFRINGENS;

EID: 70350289409     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.10.2151     Document Type: Article

References (16)

1. Codex Alimentarius. 1997. Principles for the establishment and application of microbiological criteria for foods. Codex Alimentarius CAC/GL 21. Available at: http://www.codexalimentarius.net/download/standards/394/CXG-021e. pdf. Accessed 28 February 2009.
2. Codex Alimentarius. 2007. Principles and guidelines for the conduct of microbiological risk management (MRM). Annex II on Guidance on microbiological risk management metrics adopted in 2008. Codex Alimentarius CAC/GL 63. Available at: http://www.codexalimentarius. net/download/standards/10741/cxg-063e.pdf. Accessed 28 February 2009.
3. Crouch, E. A., and N. J. Golden. 2005. Risk assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products. Cambridge Environmental, Inc., and the Risk Assessment Division, Office of Public Health Science, U. S. Department of Agriculture, Food Safety Inspection Service. Available at: http://www.fsis.usda.gov/Science/Risk-Assessments/index. asp. Accessed 20 April 2009.
4. General Agreement on Tariffs and Trade. 15 April 1994. Agreement Establishing the World Trade Organization, Annex 1A Multilateral Agreements on Trade in Goods, General Agreement on Tariffs and Trade (GATT) 1994, Sanitary and Phytosanitary Measures, Agreement on the Application of Sanitary and Phytosanitary Measures, p. 69-83. Marrakesh, Morocco. Available at: http://www.wto.org/english/tratop-e/sps-e/spsagr-e.htm. Accessed 28 February 2009.
5. Golden, N. J., E. A. Crouch, H. K. Latimer, A.-R. Kadry, and J. Kause. 2009. Risk assessment for Clostridium perfringens in readyto-eat and partially cooked meat and poultry products. J. Food Prot. 72: 1376-1384.
6. Havelaar, A. H., E. G. Evers, and M. J. Nauta. 2008. Challenges of quantitative microbial risk assessment at EU level. Trends Food Sci. Technol. 19: S26-S33.
7. Havelaar, A. H., M. J. Nauta, and J. T. Jansen. 2004. Fine-tuning food safety objectives and risk assessment. Int. J. Food Microbiol. 93: 11-29. (Pubitemid 38591622)
8. Pérez-Rodríguez, F., E. C. Todd, A. Valero, E. Carrasco, R. M. García, and G. Zurera. 2006. Linking quantitative exposure assessment and risk management using the food safety objective concept: an example with Listeria monocytogenes in different crosscontamination scenarios. J. Food.. 69: 2384-2394. (Pubitemid 44663271)
9. Rieu, E., K. Duhem, E. Vindel, and M. Sanaa. 2007. Food safety objectives should integrate the variability of the concentration of pathogen. Risk Anal. 27: 373-386. (Pubitemid 46776189)
10. Stewart, C. M., M. B. Cole, and D. W. Schaffner. 2003. Managing the risk of staphylococcal food poisoning from cream-filled baked goods to meet a food safety objective. J. Food Prot. 66: 1310-1325.
11. Szabo, E. A., L. Simons, M. J. Coventry, and M. B. Cole. 2003. Assessment of control measures to achieve a food safety objective of less than 100 CFU of Listeria monocytogenes per gram at the point of consumption for fresh precut iceberg lettuce. J. Food Prot. 66: 256-264. (Pubitemid 36178477)
12. Tuominen, P., J. Ranta, and R. Maijala. 2007. Studying the effects of POs and MCs on the Salmonella ALOP with a quantitative risk assessment model for beef production. Int. J. Food Microbiol. 118: 35-51. (Pubitemid 47176154)
13. van Schothrost, M. 2005. A proposed framework for the use of FSOs. Food Control 16: 811-816.
14. Walls, I., and R. Buchanan. 2005. Use of food safety objectives as a tool for reducing foodborne listeriosis. Food Control 16: 795-799. (Pubitemid 40521291)
15. Whiting, R. C, A. Rainosek, R. L. Buchanan, M. Miliotis, D. LaBarre, W. Long, A. Ruple, and S. Schaub. 2006. Determining the microbiological criteria for lot rejection from the performance objective or food safety objective. Int. J. Food Microbiol. 110: 263-267. (Pubitemid 44108264)
16. Zwietering, M. 2005. Practical considerations on food safety objectives. Food Control 16: 817-823. (Pubitemid 40521294)