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Selected Publication:

Type of publication: Journal Article
Type of document: Full Paper

Year: 2009

Authors: Paulsen, P; Hilbert, F; Smulders, FJM

Title: A model to establish a "Performance Objective" (PO) for Campylobacter spp. in broiler carcasses at retail.

Source: Arch Lebensmittelhyg 2009; 60(2): 61-65.

Authors Vetmeduni Vienna:

Hilbert Friederike
Paulsen Peter
Smulders Franciscus

Vetmed Research Units
Institute of Food Safety, Food Technology and Veterinary Public Health, Unit of Food Hygiene and Technology

This contribution presents an application of the "Food Safety Objective" (FSO) framework proposed by the ICMSF. A Performance Objective (PO) for Campylobacter spp. in broiler carcasses was calculated based on a hypothesized FSO of) log Campylobacter per serving and an the assumption that cross-contamination during food preparation is the most relevant infection route. Cross-contamination scenarios were taken from Luber et al. (2006) to model the transfer from raw poultry meat to ready-to-eat foods. By Monte-Carlo simulation techniques, it was estimated that in 95% of the cases a typical combination of two transfers (e.g. chicken to hand; hand to ready-to-eat food) result in less than 1% or -2 log) of the bacteria being transferred to ready-to-eat food. When several pathways are considered in parallel, the transfer would be ca. -1.8 og, or -0.8 log when a hand to mouth infection pathway is included. Assuming that there is no in- or decrease in Campylobacter concentrations during retail and storage, the PO would equate to 3.8 (or 2.8, if a hand to mouth infection pathway is included) log cfu/carcass or meat cut. This PO is compared to data obtained from an Austrian poultry abbatoir. Limitations and bent-fits of establishing PO's even in absence of an Appropriate Level Of Protection (ALOP) are discussed.

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