Abstract
The presence of extended-spectrum β-lactamase (ESBL) and plasmidic AmpC (pAmpC) producing Escherichia coli (EEC) in food animals, especially broilers, has become a major public health concern. The aim of the present study was to quantify the EEC exposure of humans in The Netherlands through the consumption of meat from different food animals. Calculations were done with a simplified Quantitative Microbiological Risk Assessment (QMRA) model. The model took the effect of pre-retail processing, storage at the consumers home and preparation in the kitchen (cross-contamination and heating) on EEC numbers on/in the raw meat products into account. The contribution of beef products (78%) to the total EEC exposure of the Dutch population through the consumption of meat was much higher than for chicken (18%), pork (4.5%), veal (0.1%) and lamb (0%). After slaughter, chicken meat accounted for 97% of total EEC load on meat, but chicken meat experienced a relatively large effect of heating during food preparation. Exposure via consumption of filet americain (a minced beef product consumed raw) was predicted to be highest (61% of total EEC exposure), followed by chicken fillet (13%). It was estimated that only 18% of EEC exposure occurred via cross-contamination during preparation in the kitchen, which was the only route by which EEC survived for surface-contaminated products. Sensitivity analysis showed that model output is not sensitive for most parameters. However, EEC concentration on meat other than chicken meat was an important data gap. In conclusion, the model assessed that consumption of beef products led to a higher exposure to EEC than chicken products, although the prevalence of EEC on raw chicken meat was much higher than on beef. The (relative) risk of this exposure for public health is yet unknown given the lack of a modelling framework and of exposure studies for other potential transmission routes.
Highlights
During the last decade, EEC (= extended-spectrum β-lactamase (ESBL) and plasmidic AmpC producing Escherichia coli) from food animals, especially from broilers, have become a major public health concern because of the possible transmission of these bacteria or their plasmid-encoded resistance genes to humans [1]
Considering the population level and the moment of consumption, the human exposure to EEC through a meal containing meat was highest through beef, which accounted for 78% of total exposure, and through chicken (18%)
The contribution of meat and specific meat products originating from different food animals to the total exposure through meat consumption was estimated
Summary
EEC (= extended-spectrum β-lactamase (ESBL) and plasmidic AmpC (pAmpC) producing Escherichia coli) from food animals, especially from broilers, have become a major public health concern because of the possible transmission of these bacteria or their plasmid-encoded resistance genes to humans [1]. Exposure of humans to EEC or their resistance genes occurs via the food chain, by direct contact or via the environment [1, 2, 4]. Transmission of EEC from broilers to humans through the food chain has been proposed [2, 7,8,9] These bacteria, have been identified in other food animals such as veal calves, dairy cattle and pigs and on meat and meat products originating from these animals, with much lower prevalence [10]. Only reported presence/absence of EEC and not the concentrations of these bacteria [4] and none quantify human exposure
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