Modeling prevalence and counts from most probable number in a bayesian framework: An application to salmonella typhimurium in fresh pork sausages

Journal of Food Protection

Volumn 73, Issue 8, 2010, Pages 1416-1422

  Gonzales Barron, Ursula ^a   Redmond, Grainne ^a   Butler, Francis ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYSIS; ANIMAL; BACTERIAL COUNT; BAYES THEOREM; BIOLOGICAL MODEL; EPIDEMIOLOGY; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; IRELAND; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; PREVALENCE; PRODUCT SAFETY; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SWINE;

ANIMALS; BAYES THEOREM; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HUMANS; IRELAND; MEAT PRODUCTS; MODELS, BIOLOGICAL; PREVALENCE; SALMONELLA TYPHIMURIUM; SWINE;

EID: 77955935260     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.8.1416     Document Type: Article

References (29)

1. Anonymous. 2001. The North/South Ireland food consumption survey database. Irish Universities Nutrition Alliance, Dublin.
2. Anonymous. 2003. Risk Assessments of Salmonella in eggs and broiler chickens. Microbial risk assessment series, no. 2. World Health Organization, Geneva. Available at:http://www.fao.org/docrep/005/y4392e/y4392e00.htm. Accessed 23 April 2009.
3. Anonymous. 2008. Annual report for 2008. National Salmonella Reference Laboratory of Ireland, Dublin. Available at:http://www.nuigalway.ie/research/ Salmonella-lab/downloads/nsrl-report-2008.pdf. Accessed 2 August 2009.
4. Anonymous. 2009. The community summary report on trends and sources of zoonoses and zoonotic agents in the European Union in 2007. EFSA J. 223. Available at:http://www.efsa.europa.eu/EFSA/efsa-locale-1178620753812- 1211902269834.htm. Accessed 8 My 2009.
5. Barrel, R. A. E. 1988. The survival and recovery of Salmonella Typhimurium phage type U285 in frozen meats and tryptone soya yeast extract broth, Int,J.Food Microdiol.6:309-316
6. Bonardi, S., F. Salmi, E. Riboldi, C. Bacci, and F. Brindani. 2008. Detection and count of Salmonella enterica in pork and poultry meat products. Vet. Res. Com. 32(Suppl.):3l5-317.
7. Borowski, L. M., V. Schmidt, and M. Cardoso. 2007. Estimation of most probable number of Salmonella in minced pork samples. Brai. J. Microbiol. 38:544-546.
8. Boughton, C, F. C. Leonard, J. Egan, G. Kelly, P. O'Mahony, B. K. Markey, and M. Griffin. 2004. Prevalence and number of Salmonella in Irish retail pork sausages. J. Food Prot. 67:1834-1839.
9. Brenner-Michael, G., R. Simoneti, M. da Costa, and M. Cardoso. 2003. Comparison of different selective enrichment steps to isolate Salmonella spp. from feces of finishing swine. Braz. J. Microbiol. 34:138-142.
10. Crepet, A., I. Albert, C. Dervin, and F. Carlin. 2007. Estimation of microbial contamination of food from prevalence and concentration data:application to Listeria monocytogenes in fresh vegetables. Appl. Environ. Microbiol. 73:250-258.
11. de Man, J. C. 1994 MPN tables, Corrected. Eur. J. App. Microbiol. 17:301-305.
12. Eriksson, E., and A. Aspan. 2007. Comparison of culture, ELISA and PCRr techniques for Salmonella detection in faecal samples for cattle, pig and poultry. BMC Vet. Res. 3:21. Available at:http://www.biomedcential.com/1746- 61483/21. Accessed 1 July 2008.
13. Escartfn, E. F., J. Saldana-Lozano, and O. Rodriguez-Garcfa. 2000. Quantitative survival of native Salmonella serovars during storage of frozen raw pork. Int. J. Food Microbiol. 54:19-25.
14. Feldsine, P. T., L. A. Mui, R. L. Forgey, and D. E. Kerr. 2000. Equivalence of visual inmunoprecipitate assay (VIP) for Salmonella for the detection of motile and non-motile Salmonella in all foods to AOAC culture method:collaborative study. J. AOAC Int. 83:888-902.
15. Fravalo, P., Y. Hascoet, M. Le Fellic, S. Queguiner, J. Petton, and G. Salvat. 2003. Convenient method for rapid and quantitative. assessment of Salmonella enterica contamination:the mini-MSRV MPN technique. J. Rapid Methods Autom. Microbiol. 11:81-88.
16. Gonzales-Barron, U., M. Kerr, J. J. Sheridan, and F. Butler. 2010. Count data distributions and their zero-modified equivalents as a framework for modelling microbial data with a relatively high occurrence of zero counts. Int. J. Food Microbiol. 136:268-277.
17. Gonzales-Barron, U., I. Soumpasis, F. Butler, D. Prendergast, S. Duggan, and G. Duffy. 2009. Estimation of prevalence of Salmonella spp. on pig carcasses and pork joints, using a quantitative risk assessment model aided by meta-analysis. J. Food Prot. 72:274-285.
18. Gronewold, A. D., and R. L. Wolpert. 2008. Modeling the relationship between most probable number (MPN) and colony-forming unit (CFU) estimates of fecal coliform concentration. Water Res. 42:3327-3334.
19. Hald, T., D. Vose, H. Wegener, and T. Koupeev. 2004. A Bayesian approach to quantify the contribution of animal-food sources to human salmonellosis. Risk Anal. 24:255-269.
20. Jarvis, B. 2008. Statistical aspects of the microbiological examination of foods. Academic Press, Amsterdam.
21. Kilsby, D. C, and M. E. Pugh. 1981. The relevance of the distribution of micro-organisms within batches of food to the control of microbiological hazards from foods. J. Appl. Bacteriol. 51:345-354.
22. Mattick, K. L., R. A. Bailey, F. Jorgensen, and T. J. Humphrey. 2002. The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing. .J. Appl. Microbiol. 93:541-547.
23. Nauta, M. J. 2005. Microbiological risk assessment models for partitioning and mixing during food handling. Int. J. Food Microbiol. 100:311-322.
24. Nichols, G. L., and J. de Louvois. 1995. The microbiological quality of raw sausages sold in the U.K. PHLS Microbiol. Dig. 12:236-242.
25. Prendergast, D., S. Duggan, U. Gonzales-Barron, S. Fanning, F. Butler, M. Cormican, and G. Duffy. 2009. Prevalence, numbers and characteristics of Salmonella spp. on Irish retail pork. Int. J. Food Microbiol. 131:233-239.
26. Sinnell, H. J., O. Pietzsch, H. Klingbeil, and M. Benner. 1990. Estimation of most probable number of Salmonella in retail samples of minced pork. Int. .J. Food Microbiol. 11:135-142.
27. Vose, D. 2008. Risk analysis:a quantitative guide. John Wiley and Sons, Chichester, UK.
28. Wall, P. G., D. Morgan, K. Lamden, M. Ryan, M. Griffen, E. J. Threlfall, L. R. Ward, and B. Rowe. 1994. A case control study of infection with an epidemic strain of multi-resistant Salmonella Typhimurium DTI04 in England and Wales. Commun. Dis. Rep. CDR Rev. 4:130-135.
29. Wilde, S., F. Jorgensen, K. L. Mattick, and T. J. Humphrey. 2002. Development and study of tests to differentiate between tolerant and sensitive isolates of Salmonella and Escherichia coli. Project report code 206 written for the Department of Health. Food Standards Agency, London.