Office of Public Health Science, Food Safety and Inspection Service, United States Department of Agriculture, 2150 Centre Avenue, Building D, Fort Collins, CO 80526, United States of America.
Office of Public Health Science, Food Safety and Inspection Service, United States Department of Agriculture, 2150 Centre Avenue, Building D, Fort Collins, CO 80526, United States of America.
Int J Food Microbiol. 2022 Oct 2;378:109801. doi: 10.1016/j.ijfoodmicro.2022.109801. Epub 2022 Jun 17.
The United States Department of Agriculture's Food Safety and Inspection Service implemented Salmonella performance standards for establishments producing chicken parts in 2016. The standards were chosen based on the assumption that a 30 % reduction in the occurrence of Salmonella-contaminated chicken parts samples (i.e., legs, breasts or wings) would result following implementation of the performance standard program. The derivation of the performance standards was based on data collected prior to the implementation of the standards and in the intervening years, so overall changes in the Salmonella contamination of this product can be assessed. This study presents a historical review of changes in Salmonella contamination on chicken parts as these changes relate to the performance standard. The analysis demonstrates that the reduction in Salmonella contaminated chicken parts samples was more than 75 %, so the FSIS risk assessment significantly underestimated the actual reduction in Salmonella contamination. An analysis of chicken parts samples collected at retail demonstrates reductions of a similar magnitude. Changes in the characteristics of Salmonella contamination that are potentially relevant to the occurrence or severity of human illness, such as seasonal changes in contamination, the composition of serotypes and changes in antimicrobial resistance, are also assessed. Small but significant seasonal increases in contamination were observed, with the peaks occurring in late winter rather than the more traditional late summer peak. Rapid changes in both the five most common serotypes and antimicrobial resistance patterns were also observed.
美国农业部食品安全检验局于 2016 年为生产鸡肉部位的企业实施了沙门氏菌性能标准。这些标准是基于这样一种假设选择的，即实施性能标准计划后，沙门氏菌污染的鸡肉部位样品（即鸡腿、鸡胸或鸡翅）的发生率将降低 30%。性能标准的推导是基于标准实施前和实施期间收集的数据，因此可以评估该产品中沙门氏菌污染的总体变化。本研究对沙门氏菌污染鸡肉部位的变化进行了历史回顾，这些变化与性能标准有关。分析表明，沙门氏菌污染的鸡肉部位样品减少了 75%以上，因此 FSIS 风险评估大大低估了沙门氏菌污染的实际减少量。对零售收集的鸡肉部位样本的分析表明，减少的幅度相似。还评估了与人类疾病发生或严重程度相关的沙门氏菌污染特征的变化，如污染的季节性变化、血清型组成和抗微生物耐药性的变化。观察到污染的季节性小但显著增加，峰值出现在冬末而不是传统的夏末。还观察到五种最常见血清型和抗微生物耐药性模式的快速变化。
