{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T13:18:50Z","timestamp":1777641530936,"version":"3.51.4"},"reference-count":29,"publisher":"SAGE Publications","issue":"2","license":[{"start":{"date-parts":[[2024,2,1]],"date-time":"2024-02-01T00:00:00Z","timestamp":1706745600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Foodborne Pathogens and Disease"],"published-print":{"date-parts":[[2024,2]]},"abstract":"\n Pork products were the most common media of\n Salmonella<\/jats:italic>\n in China, breaded pork products as a very popular meat presently, whose\n Salmonella<\/jats:italic>\n risk should be drawn to attention. Given that quantitative risk assessment is a more scientific method for risk evaluation, a quantitative risk assessment model of\n Salmonella<\/jats:italic>\n in breaded pork products was first constructed from processing to consumption, and was used for assessing the risk and the effective interventions in this study. The data of\n Salmonella<\/jats:italic>\n contamination in breaded pork products during processing were obtained from the actual detection data of samples from a representative meat processing plant. With combining the predictive microbial modeling and dose\u2013response relationship, the risk of\n Salmonella<\/jats:italic>\n in breaded pork products was charactered, and the probability of\n Salmonella<\/jats:italic>\n infection per meal was found to be 5.585\u2009\u00d7\u200910\n \u22129<\/jats:sup>\n . Based on the results of sensitivity analysis, the curing and seasoning process was found to be the key control point for\n Salmonella<\/jats:italic>\n contamination during the processing, and consumer behavior was the key control point affecting the probability of\n Salmonella<\/jats:italic>\n infection from processing to consumption. The model was also applied for assessing the effectiveness of risk interventions, and among the nine interventions given, control of thawing temperature before cooking such as microwave thawing could reduce the risk of infection by 30.969-fold, while cooking the products thoroughly,\n Salmonella<\/jats:italic>\n would not pose a pathogenic hazard to consumers. The model and the assessed results in this study may provide guidance on microbial control in producing process and safety consumption of breaded pork products.\n <\/jats:p>","DOI":"10.1089\/fpd.2023.0077","type":"journal-article","created":{"date-parts":[[2023,11,27]],"date-time":"2023-11-27T16:24:11Z","timestamp":1701102251000},"page":"109-118","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":2,"title":["Quantitative Risk Assessment of\n Salmonella<\/i>\n in Breaded Pork Products in China"],"prefix":"10.1177","volume":"21","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3974-3106","authenticated-orcid":false,"given":"Huimin","family":"Cheng","sequence":"first","affiliation":[{"name":"China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China."},{"name":"Food Processing and Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ge","family":"Zhao","sequence":"additional","affiliation":[{"name":"China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China."},{"name":"Key Laboratory of Animal Biosafety Risk Prevention and Control (South), Ministry of Agriculture and Rural Affairs, Qingdao, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ying","family":"Xu","sequence":"additional","affiliation":[{"name":"Food Processing and Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jianmei","family":"Zhao","sequence":"additional","affiliation":[{"name":"China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiumei","family":"Huang","sequence":"additional","affiliation":[{"name":"China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiyue","family":"Zhang","sequence":"additional","affiliation":[{"name":"China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Na","family":"Liu","sequence":"additional","affiliation":[{"name":"China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lin","family":"Wang","sequence":"additional","affiliation":[{"name":"China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Junhui","family":"Liu","sequence":"additional","affiliation":[{"name":"China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Junwei","family":"Wang","sequence":"additional","affiliation":[{"name":"China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, 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Isolation and Identification of Listeria monocytogenes from Red Meat Poultry Ready-To-Eat Siluriformes (Fish) and Egg Products and Environmental Samples. Microbiology Laboratory Guidebook 2021. CH 8.13. Available from: https:\/\/www.who.int\/publications\/i\/item\/9789241565240 [Last accessed: November7 2023]."},{"key":"e_1_3_6_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2020.107432"},{"key":"e_1_3_6_25_1","unstructured":"World Health Organization (WHO). WHO Estimates of the Global Burden of Foodborne Diseases. World Health Organization: Geneva; 2013."},{"key":"e_1_3_6_26_1","unstructured":"World Health Organization & Food and Agriculture Organization of the United Nations. Interventions for the control of non-typhoidal Salmonella spp. in beef and pork: Meeting report and systematic review; 2020. 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