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Selected Publication:

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

Year: 2013

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

Title: The risk of transfer of foodborne bacterial hazards in Turkey through the consumption of meat; risk ranking of muscle foods with the potential to transfer Campylobacter spp.

Source: Food Secur (5), 1 117-127.

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 paper presents a simple approach to semi-quantitatively estimating the risk for human foodborne campylobacteriosis in Turkey, with a focus on typical/traditional meat and meat dishes. The following factors are considered: prevalence/concentration of the pathogen in raw meat according to species, changes in the pathogen's titre as a result of heat treatment and cross-contamination, serving frequency and size, and demographic data. Regional differences as well as differences between social groups are considered in particular. The biological hazard "Campylobacter" is characterized as associated with conditions prevailing in the meat chain and this information is linked to food consumption and other data thus allowing an estimate of consumers' exposure to Campylobacter via typical Turkish meat dishes. The latter are ranked on the basis of the presence of meat components and the associated risks.

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