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A Critical Review of Risk Assessment Models for in Produce. | LitMetric

A Critical Review of Risk Assessment Models for in Produce.

Foods

Nutrition and Food Safety Department, World Health Organization, 1202 Geneva, Switzerland.

Published: April 2024

AI Article Synopsis

  • * Key shortcomings identified included a lack of representation for important contamination factors in primary production, like cultivation methods and water quality, along with a need for improved transfer coefficient parameters for cross-contamination risks.
  • * Recommendations for future QRA models highlight the necessity of integrating effective sanitisation assessments and realistic time-temperature dynamics to accurately estimate the growth potential of microbes throughout the food supply chain.

Article Abstract

A review of quantitative risk assessment (QRA) models of in produce was carried out, with the objective of appraising and contrasting the effectiveness of the control strategies placed along the food chains. Despite nine of the thirteen QRA models recovered being focused on fresh or RTE leafy greens, none of them represented important factors or sources of contamination in the primary production, such as the type of cultivation, water, fertilisers or irrigation method/practices. Cross-contamination at processing and during consumer's handling was modelled using transfer rates, which were shown to moderately drive the final risk of listeriosis, therefore highlighting the importance of accurately representing the transfer coefficient parameters. Many QRA models coincided in the fact that temperature fluctuations at retail or temperature abuse at home were key factors contributing to increasing the risk of listeriosis. In addition to a primary module that could help assess current on-farm practices and potential control measures, future QRA models for minimally processed produce should also contain a refined sanitisation module able to estimate the effectiveness of various sanitisers as a function of type, concentration and exposure time. Finally, growth in the products down the supply chain should be estimated by using realistic time-temperature trajectories, and validated microbial kinetic parameters, both of them currently available in the literature.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11011655PMC
http://dx.doi.org/10.3390/foods13071111DOI Listing

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