1. Comparative Exposure Assessment of ESBL-Producing Escherichia coli through Meat Consumption
- Author
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L.M. Wijnands, J. H. Smid, Evers Eg, Annemarie Pielaat, Engeline van Duijkeren, Francy B. C. Vennemann, and Jurgen E. Chardon
- Subjects
0301 basic medicine ,Male ,Physiology ,Economics ,lcsh:Medicine ,Social Sciences ,medicine.disease_cause ,Poultry ,Geographical Locations ,Animal Products ,Medicine and Health Sciences ,Gamefowl ,Pork ,Public and Occupational Health ,Food science ,lcsh:Science ,Child ,Netherlands ,Multidisciplinary ,Commerce ,food and beverages ,Agriculture ,Middle Aged ,Europe ,Vertebrates ,Red meat ,Livestock ,Female ,Beef ,Research Article ,Adult ,Meat ,Adolescent ,030106 microbiology ,Biology ,Risk Assessment ,beta-Lactamases ,Birds ,03 medical and health sciences ,Young Adult ,food ,Quantitative microbiological risk assessment ,medicine ,Escherichia coli ,Food microbiology ,Humans ,Animals ,Raw meat ,Exposure assessment ,Aged ,Nutrition ,business.industry ,lcsh:R ,Retail ,Organisms ,Food Consumption ,Correction ,Biology and Life Sciences ,Models, Theoretical ,Minced beef ,food.food ,Diet ,Red Meat ,stomatognathic diseases ,030104 developmental biology ,Food ,Fowl ,Amniotes ,People and Places ,Food Microbiology ,lcsh:Q ,business ,Physiological Processes ,Chickens - Abstract
The presence of extended-spectrum β-lactamase (ESBL) and plasmidic AmpC (pAmpC) producing Escherichia coli (EEC) in food animals, especially broilers, has become a major public health concern. The aim of the present study was to quantify the EEC exposure of humans in The Netherlands through the consumption of meat from different food animals. Calculations were done with a simplified Quantitative Microbiological Risk Assessment (QMRA) model. The model took the effect of pre-retail processing, storage at the consumers home and preparation in the kitchen (cross-contamination and heating) on EEC numbers on/in the raw meat products into account. The contribution of beef products (78%) to the total EEC exposure of the Dutch population through the consumption of meat was much higher than for chicken (18%), pork (4.5%), veal (0.1%) and lamb (0%). After slaughter, chicken meat accounted for 97% of total EEC load on meat, but chicken meat experienced a relatively large effect of heating during food preparation. Exposure via consumption of filet americain (a minced beef product consumed raw) was predicted to be highest (61% of total EEC exposure), followed by chicken fillet (13%). It was estimated that only 18% of EEC exposure occurred via cross-contamination during preparation in the kitchen, which was the only route by which EEC survived for surface-contaminated products. Sensitivity analysis showed that model output is not sensitive for most parameters. However, EEC concentration on meat other than chicken meat was an important data gap. In conclusion, the model assessed that consumption of beef products led to a higher exposure to EEC than chicken products, although the prevalence of EEC on raw chicken meat was much higher than on beef. The (relative) risk of this exposure for public health is yet unknown given the lack of a modelling framework and of exposure studies for other potential transmission routes.
- Published
- 2017