Abstract
(1) Background: Salmonella infections are a major cause of illnesses in the United States. Each year around 450 people die from the disease and more than 23,000 people are hospitalized. Salmonella outbreaks are commonly associated with eggs, meat and poultry. In this study, a quantitative risk assessment model (QRAM) was developed to determine Salmonella infections in broiler chicken. (2) Methods: Data of positive Salmonella infections were obtained from the United States Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC) Foodborne Disease Outbreak Surveillance System, in addition to published literature. The Decision Tools @RISK add-in software was used for various analyses and to develop the QRAM. The farm-to-fork pathway was modeled as a series of unit operations and associated pathogen events that included initial contamination at the broiler house (node 1), contamination at the slaughter house (node 2), contamination at retail (node 3), cross-contamination during serving and cooking (node 4), and finally the dose–response model after consumption. (3) Results: QRAM of Salmonella infections from broiler meat showed highest contribution of infection from the retail node (33.5%). (4) Conclusions: This QRAM that predicts the risk of Salmonella infections could be used as a guiding tool to manage the Salmonella control programs
Highlights
Salmonella is a critical foodborne pathogen worldwide with an estimated 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths in the United States of America (USA) every year [1].Non-typhoidal Salmonella infections are the most commonly reported bacteriological agent of human foodborne diseases in the USA
quantitative risk assessment model (QRAM) that predicts the risk of Salmonella infections could be used as a guiding tool to manage the Salmonella control programs
Our QRAM of Salmonella infections from the farm-to-fork pathway determined the highest risk of Salmonella infection at the retail level with a mean of 33.5%
Summary
Salmonella is a critical foodborne pathogen worldwide with an estimated 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths in the United States of America (USA) every year [1]. Non-typhoidal Salmonella infections are the most commonly reported bacteriological agent of human foodborne diseases in the USA. It was estimated to contribute 11% of foodborne human illnesses, 35% of hospitalizations, and 28% of deaths attributable to infections by known foodborne pathogens, thereby ranking highest among all bacterial foodborne pathogens with approximately 44% of confirmed foodborne bacterial infections [1,2,3]. Raw poultry and meat products consumption remain the principal source of Salmonella in many countries. Salmonella has been reported in a variety of chicken, turkey and other meat products, in addition to fresh produce such as lettuce and sprouts [6]. Studies have reported that poultry is found to be associated with 25% of outbreaks, illnesses, and hospitalizations caused by a confirmed foodborne
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