Quantifying recontamination through factory environments—a review

Recontamination of food products can be the origin of foodborne illnesses and should therefore be included in quantitative microbial risk assessment (MRA) studies. In order to do this, recontamination should be quantified using predictive models. This paper gives an overview of the relevant modellin...

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Bibliographic Details
Published in:International Journal of Food Microbiology 2003-01, Vol.80 (2), p.117-130
Main Authors: den Aantrekker, Esther D, Boom, Remko M, Zwietering, Marcel H, van Schothorst, Mick
Format: Article
Language:English
Subjects:
Air
Bacteria - growth & development
bacterial cross-contamination
biofilm detachment
Biofilms
Biological and medical sciences
chain model
domain_sdv.spee.sa
domain_sdv.spee.sa.cm
Equipment Contamination
Exposure assessment
Food Contamination - analysis
Food Contamination - prevention & control
Food Handling - methods
Food industries
Food Microbiology
Food-Processing Industry
Fundamental and applied biological sciences. Psychology
growth
Life Sciences
Manual transfer
microbial food safety
microorganisms
Models, Theoretical
Quantitative models
quantitative risk assessment
Risk Assessment
Santé publique et épidémiologie
surface colonization
transport
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Summary:Recontamination of food products can be the origin of foodborne illnesses and should therefore be included in quantitative microbial risk assessment (MRA) studies. In order to do this, recontamination should be quantified using predictive models. This paper gives an overview of the relevant modelling approaches that are available in the literature to quantify recontamination via factory environment. Different recontamination routes are described: recontamination via air, via processing equipment or via hand contact. Unfortunately, not many available models are directly applicable to the food industry; most models are developed for aquatic or environmental systems. Finally, a general systematic approach is proposed for modelling contamination from surfaces via air, hands or liquid into the product and ranges for the parameters are given.
ISSN:0168-1605
1879-3460
DOI:10.1016/S0168-1605(02)00137-X