Objective: To assess the risk of foodborne disease caused by Salmonella in broiler chickens from retail to table, and to find effective preventive measures according to the risk assessment results.
Methods: Using dose-response model and Combase database, to evaluate the chicken-Salmonella poisoning risk through the crosscontamination in the kitchen with @ RISK by combining monitoring data of broiler chickens in Heilongjiang Province and related data.
Results: According to the results of the quantitative risk assessment, there was a high risk of chicken-Salmonella poisoning because of cross-contamination in the kitchen. Scenario analysis suggested that, if the raw chicken was frozen or refrigerated storage in retail, the average risk of chicken-Salmonella poisoning can be reduced 1/5.
Conclusion: The risk of Chinese residents suffering from chicken-Salmonella poisoning will be reduced effectively by using cold chain management of raw chicken in retail.
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Objective: To assess the risk of foodborne disease caused by Salmonella in broiler chickens from retail to table, and to find effective preventive measures according to the risk assessment results.
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