Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108.
School of Public Health, University of Minnesota, 420 Delaware Street S.E., Minneapolis, Minnesota 55455 (ORCID: https://orcid.org/0000-0003-1155-2751 [F.S.]).
J Food Prot. 2019 Sep;82(9):1575-1582. doi: 10.4315/0362-028X.JFP-19-033.
Protecting public health by controlling in chicken meat products continues to be a challenge to both industry and policymakers. Studies evaluating the combined use of commercially available antimicrobial interventions are scarce. The aim of this work was to develop a risk-based prioritization framework to rank chicken meat processing interventions that achieve the greatest relative risk reduction. A baseline model characterizing the current U.S. broiler industry food safety intervention practices was created from direct observation of processes and expert elicitation. Results showed the combination of chlorine at the bird wash station and peroxyacetic acid at the on-line reprocessing and chill stages as the most common U.S. processing scenario. Irradiation at packaging and acidified sodium chlorite at evisceration were the most effective single processing interventions (98.8 and 91.6% risk reduction, respectively); however, no single intervention was able to comply with the current Food Safety and Inspection Service postchill performance standards. The combination of peroxyacetic acid in at least one of the chicken processing stages with the current set of U.S. baseline interventions achieved >99% relative risk reduction and ensured Food Safety and Inspection Service compliance. Adding more than one intervention to the U.S. current practice did not enhance (<2%) the overall risk reduction. This study can help poultry processors to prioritize food safety interventions to maximize reduction and public health protection.
通过控制鸡肉产品中的来保护公众健康，这对行业和政策制定者来说仍然是一个挑战。评估商业上可用的抗菌干预措施联合使用的研究很少。这项工作的目的是开发一个基于风险的优先排序框架，对实现最大相对风险降低的鸡肉加工干预措施进行排名。从对工艺的直接观察和专家启发式评估中创建了一个描述当前美国肉鸡行业食品安全干预措施的基线模型。结果表明，在在线再加工和冷却阶段使用氯和过氧乙酸组合作为最常见的美国加工方案。在包装过程中进行辐照和在去脏阶段使用酸化的亚氯酸钠是最有效的单一加工干预措施（分别减少 98.8%和 91.6%的风险）；然而，没有单一的干预措施能够符合当前食品安全检验局（FSIS）的冷藏后性能标准。至少在一个鸡肉加工阶段使用过氧乙酸与当前的美国基线干预措施相结合，可以实现>99%的相对风险降低，并确保符合食品安全检验局的标准。在当前的美国实践中添加超过一种干预措施不会增强（<2%）整体风险降低。这项研究可以帮助家禽加工商优先考虑食品安全干预措施，以最大限度地降低风险并保护公众健康。
