{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,11]],"date-time":"2026-04-11T21:40:39Z","timestamp":1775943639210,"version":"3.50.1"},"reference-count":56,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2020,12,17]],"date-time":"2020-12-17T00:00:00Z","timestamp":1608163200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/100004387","name":"Cargill","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100004387","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Risk Analysis"],"published-print":{"date-parts":[[2021,8]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Despite initiatives to improve the safety of poultry products in the United States, progress has stalled, and salmonellosis incidence is still above Healthy People 2020's goal. One strategy to manage <jats:italic>Salmonella<\/jats:italic> and verify process control in poultry establishments is to implement microbiological criteria (MC) linked to public health outcomes. Concentration\u2010based MC have been used by the food industry; however, the public health impact of such approaches is only starting to be assessed. This study evaluated the public health impact of a concentration\u2010based MC for <jats:italic>Salmonella<\/jats:italic> in raw ground turkey consumed in the United States using a quantitative risk assessment modeling approach. The distribution of <jats:italic>Salmonella<\/jats:italic> concentration in ground turkey was derived from USDA\u2010FSIS monitoring surveys. Other variables and parameters were derived from public databases, literature, and expert opinion. Based on considered concentrations, implementing a MC of 1 cell\/g led to an estimated 46.1% reduction (preventable fraction, PF) in the mean probability of illness when consumer cooking and cross\u2010contamination were included. The PF was consistent across scenarios including or excluding cross\u2010contamination and cooking, with slightly lower mean PF when cross\u2010contamination was included. The proportion of lots not compliant with the 1 cell\/g MC was 1.05% in the main scenarios and increased nonlinearly when higher <jats:italic>Salmonella<\/jats:italic> concentrations were assumed. Assumptions on concentration variability across lots and within lots had a large impact, highlighting the benefit of reducing this uncertainty. These approach and results can help inform the development of MC to monitor and control <jats:italic>Salmonella<\/jats:italic> in ground turkey products.<\/jats:p>","DOI":"10.1111\/risa.13635","type":"journal-article","created":{"date-parts":[[2020,12,18]],"date-time":"2020-12-18T14:58:01Z","timestamp":1608303481000},"page":"1376-1395","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["The Public Health Impact of Implementing a Concentration\u2010Based Microbiological Criterion for Controlling <i>Salmonella<\/i> in Ground Turkey"],"prefix":"10.1111","volume":"41","author":[{"given":"Elisabetta","family":"Lambertini","sequence":"first","affiliation":[{"name":"RTI International  3040 East Cornwallis Road Research Triangle Park NC USA"},{"name":"Global Alliance for Improved Nutrition  1701 Rhode Island Ave NW Washington DC USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Juliana M.","family":"Ruzante","sequence":"additional","affiliation":[{"name":"RTI International  3040 East Cornwallis Road Research Triangle Park NC USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Barbara B.","family":"Kowalcyk","sequence":"additional","affiliation":[{"name":"RTI International  3040 East Cornwallis Road Research Triangle Park NC USA"},{"name":"The Ohio State University  213 Parker Food Science and Technology Building, 2015 Fyffe Road Columbus OH USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,12,17]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.3945\/an.115.009258"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.envres.2008.07.010"},{"issue":"5","key":"e_1_2_6_4_1","first-page":"318","article-title":"Chicken preparation in the home: An observational study","volume":"34","author":"Bruhn C. 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