Department of Food Science and Technology.
Translational Data Analytics Institute, The Ohio State University, Columbus, Ohio 43210, USA.
J Food Prot. 2021 Oct 1;84(10):1713-1721. doi: 10.4315/JFP-21-144.
Salmonella is a common cause of foodborne illness in the United States and often is linked to chicken products. Salmonella contamination has been associated with meat processing facility characteristics, such as the number of employees (i.e., hazard analysis critical control point [HACCP]-based definition of size). The risk factors for Salmonella contamination in U.S. poultry have not been evaluated since implementation of the New Poultry Inspection System (NPIS) in 2014. The goal of this study was to determine whether risk factors for Salmonella contamination changed after implementation of the NPIS. Presence or absence of Salmonella in whole chicken carcasses was modeled using microbiological testing data collected from 203 poultry processing establishments by the U.S. Department of Agriculture Food Safety and Inspection Service between May 2015 and December 2019. A model was fit using generalized estimating equations for weekly presence or absence of Salmonella, and production volume, geographic location, and season were included as potential covariates among other establishment demographics. Odds ratios (ORs) and 95% confidence intervals (CIs) were calculated from the marginal model. Of the 40,497 analyzable samples, 1,725 (4.26%) were positive for Salmonella. Odds of contamination was lower among establishments slaughtering ≥10,000,000 birds per year (OR = 0.466; 95% CI, [0.307, 0.710]) and establishments producing ready-to-eat finished products (OR = 0.498; 95% CI, [0.298, 0.833]) and higher among establishments historically (previous 84 days) noncompliant with HACCP regulations (OR = 1.249; 95% CI, [1.071, 1.456]). Contamination also significantly varied by season and geographic region, with higher odds of contamination during summer and outside the MidEast Central region. These results support continuation of targeted food safety policies and initiatives promoting pathogen reduction by establishments with smaller volumes and those noncompliant with HACCP regulations.
沙门氏菌是美国食源性疾病的常见病因，通常与鸡肉产品有关。沙门氏菌污染与肉类加工设施的特征有关，例如员工人数（即基于危害分析关键控制点（HACCP）的规模定义）。自 2014 年实施新禽肉检验系统（NPIS）以来，尚未评估美国家禽中沙门氏菌污染的危险因素。本研究的目的是确定在实施 NPIS 后，沙门氏菌污染的危险因素是否发生了变化。2015 年 5 月至 2019 年 12 月，美国农业部食品安全检验局（FSIS）利用从 203 家禽加工厂收集的微生物检测数据，对整鸡胴体中沙门氏菌的存在或不存在情况进行建模。每周沙门氏菌的存在或不存在情况使用广义估计方程进行建模，并将生产数量、地理位置和季节等作为其他工厂特征的潜在协变量。从边缘模型中计算比值比（OR）和 95%置信区间（CI）。在可分析的 40497 个样本中，有 1725 个（4.26%）样本呈沙门氏菌阳性。每年屠宰≥1000 万只禽类的工厂（OR=0.466；95%CI，[0.307，0.710]）和生产即食成品的工厂（OR=0.498；95%CI，[0.298，0.833]）的污染可能性较低，而历史上（前 84 天）不符合 HACCP 规定的工厂（OR=1.249；95%CI，[1.071，1.456]）的污染可能性较高。污染还因季节和地理位置而异，夏季和中东中部地区以外的地区污染几率更高。这些结果支持继续实施有针对性的食品安全政策和倡议，以促进较小规模和不符合 HACCP 规定的工厂减少病原体。
