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. 2024 Mar;55(1):681-688.
doi: 10.1007/s42770-023-01220-x. Epub 2024 Jan 4.

Quantitative risk assessments of Salmonella spp. in domestic pork in China

Junjie Zhong  1 , Guangya Zhou  1 , Yunfeng Yang  1 , Xiaodong Sun  1 , Hui Zhang  1 , Xiaosheng Qu  2 , Qiang Su  3 , Qin Chen  4 , Bing Niu  5
Affiliations

Quantitative risk assessments of Salmonella spp. in domestic pork in China

Junjie Zhong et al. Braz J Microbiol. 2024 Mar.

Abstract

Pork is one of the most commonly consumed meats, and its safety has always been a concern. Recently, safety incidents caused by chemical or biological contamination such as drug residues, heavy metals, and pathogenic microorganisms in pork have been reported, and the safety of pork is a cause for concern. Salmonella spp. is one of the important foodborne pathogens that threaten human health. Pork is a high-risk vector food for Salmonella spp. infection. The assessment of the safety risk of Salmonella spp. in pork is conducive to the prevention of related foodborne diseases. In this paper, risk assessment models for Salmonella spp. in meat were developed. The quantitative risk assessment model for Salmonella spp. based on the pork supply chain showed that the annual number of cases of salmonellosis due to pork consumption in China is approximately 27 per 10,000 males and 24 per 10,000 females. Sensitivity analysis showed that the main factors affecting the risk of Salmonella spp. in pork were the display temperature, display time, and Salmonella spp. contamination concentration in pork at the sale.

Keywords: Gram-negative microorganisms; Microbial contamination; Pathogenic microorganisms; Pork hygiene.

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Conflict of interest statement

The authors declare no competing interests.

Figures

Fig. 1
Fig. 1
Probability distributions of concentration of Salmonella in different segments of pork supply chain
Fig. 2
Fig. 2
The changes of concentration of Salmonella in different segments of pork supply chain
Fig. 3
Fig. 3
The number of patients with Salmonella caused by pork consumption
Fig. 4
Fig. 4
Sensitivity analysis of factors affecting the concentration of Salmonella in pork supply chain
See this image and copyright information in PMC

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