Use of a Priority Rating Process to Sort Meatborne Zoonotic Agents in Beef

Abstract

ABSTRACT Twenty-five infectious agents transmissible to man through consumption of undercooked beef were prioritized using an adaptation of a health planning method (Hanlon Method). Each infectious agent was numerically scored based on potential hazard and potential exposure to man using the formula: (A+B)EC = Priority Rating (P). Factors “A” and “B” reflect the potential hazard (H) and include elements for: susceptible population groups, incident cases per year, duration of illness, case specific mortality, and symptomatology. Elements were scored on scales ranging from 1-10 and a hazard value for each infectious agent determined by adding the individual element scores. Factor “E” represents the exposure potential and is a multiplier since hazard is conditionally dependent on exposure. Exposure potential therefore significantly affects the overall priority rating. Exposure elements include: infectious dose, agent. detectability by current inspection methods, presence of the infectious form, and prevalenc...