Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella

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• 作者：Daniele F. Maffei^a ; ^c ; ^{danielemaffei@usp.br} ; Anderson S. Sant'Ana^b ; ^{and@unicamp.br} ; Bernadette D.G.M. Franco^a ; ^{bfranco@usp.br} ; Donald W. Schaffner^c ; ^{don.schaffner@rutgers.edu}
• 关键词：Risk assessment ; Cross-contamination ; Salmonella ; Leafy greens ; Washing
• 刊名：Food Research International
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：92
• 期：Complete
• 页码：106-112
• 全文大小：443 K
• 卷排序：92

文摘

Salmonella transfer by cross-contamination during washing of vegetables was modeled. The QMRA covered the complete production chain (from field to consumption). Most predicted illness arises from cross-contamination when chlorine is < 5 mg/L. More illnesses from cross-contamination arise when initial prevalence is lower. Chlorine concentration should be kept above 10 mg/L to minimize the risk of illness.