National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark.
Department of Food Science, School of Environmental and Biological Science, Rutgers University, 65 Dudley Road, Food Science Building, Room 207, New Brunswick, NJ 08901-8520, USA.
Int J Food Microbiol. 2015 Mar 2;196:109-25. doi: 10.1016/j.ijfoodmicro.2014.10.010. Epub 2014 Oct 12.
A modular process risk model approach was used to assess health risks associated with Salmonella spp. after consumption of the Danish meatball product (frikadeller) produced with fresh pork in a catering unit. Meatball production and consumption were described as a series of processes (modules), starting from 1.3kg meat pieces through conversion to 70g meatballs, followed by a dose response model to assess the risk of illness from consumption of these meatballs. Changes in bacterial prevalence, concentration, and unit size were modelled within each module. The risk assessment was built using observational data and models that were specific for Salmonella spp. in meatballs produced in the catering sector. Danish meatballs are often pan-fried followed by baking in an oven before consumption, in order to reach the core temperature of 75°C recommended by the Danish Food Safety Authority. However, in practice this terminal heat treatment in the oven may be accidentally omitted. Eleven production scenarios were evaluated with the model, to test the impact of heat treatments and cooling rates at different room temperatures. The risk estimates revealed that a process comprising heat treatment of meatballs to core temperatures higher than 70°C, and subsequent holding at room temperatures lower than 20°C, for no longer than 3.5h, were very effective in Salmonella control. The current Danish Food Safety Authority recommendation of cooking to an internal temperature of 75°C is conservative, at least with respect to Salmonella risk. Survival and growth of Salmonella during cooling of meatballs not heat treated in oven had a significant impact on the risk estimates, and therefore, cooling should be considered a critical step during meatball processing.
采用模块化过程风险模型方法评估了与食用丹麦肉丸（frikadeller）相关的健康风险，该肉丸由餐饮单位使用新鲜猪肉制作。肉丸的生产和消费被描述为一系列过程（模块），从 1.3 公斤的肉块开始，转化为 70 克的肉丸，然后使用剂量反应模型评估食用这些肉丸导致疾病的风险。在每个模块中，都对细菌流行率、浓度和单位大小的变化进行了建模。该风险评估使用了针对餐饮部门生产的肉丸中沙门氏菌的观察数据和特定模型构建。丹麦肉丸通常在食用前先在平底锅中煎，然后在烤箱中烘烤，以达到丹麦食品安全局推荐的 75°C 的核心温度。然而，在实践中，烤箱中的终末热处理可能会意外省略。该模型评估了十一种生产情况，以测试不同室温下热处理和冷却速率对风险的影响。风险评估结果表明，包含将肉丸加热到高于 70°C 的核心温度，并随后在室温低于 20°C 的条件下保持不超过 3.5 小时的处理过程，对于沙门氏菌的控制非常有效。目前丹麦食品安全局建议将肉丸烹饪到 75°C 的内部温度是保守的，至少在沙门氏菌风险方面是如此。未在烤箱中进行热处理的肉丸在冷却过程中沙门氏菌的存活和生长对风险评估有重大影响，因此，冷却应被视为肉丸加工过程中的关键步骤。
