{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,17]],"date-time":"2026-10-17T19:37:04Z","timestamp":1792265824472,"version":"4.4.0"},"reference-count":60,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2022,7,19]],"date-time":"2022-07-19T00:00:00Z","timestamp":1658188800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Risk Analysis"],"published-print":{"date-parts":[[2023,6]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Foodborne disease caused by nontyphoidal <jats:italic>Salmonella<\/jats:italic> (NTS) is one of the most important food safety issues worldwide. The objectives of this study were to carry out microbial monitoring on the prevalence of NTS in commercial ground pork, investigate consumption patterns, and conduct a quantitative microbiological risk assessment (QMRA) that considers cross\u2010contamination to determine the risk caused by consuming ground pork and ready\u2010to\u2010eat food contaminated during food handling in the kitchen in Chengdu, China. The food pathway of ground pork was simplified and assumed to be several units according to the actual situation and our survey data, which were collected from our research or references and substituted into the QMRA model for simulation. The results showed that the prevalence of NTS in ground pork purchased in Chengdu was 69.64% (95% confidence interval [CI], 60.2\u201378.0), with a mean contamination level of \u22120.164 log CFU\/g. After general cooking, NTS in ground pork could be eliminated (contamination level of zero). The estimated probability of causing salmonellosis per day was 9.43E\u201006 (95% CI: 8.82E\u201006\u20131.00E\u201005), while the estimated salmonellosis cases per million people per year were 3442 (95% CI: 3218\u20133666). According to the sensitivity analysis, the occurrence of cross\u2010contamination was the most important factor affecting the probability of salmonellosis. To reduce the risk of salmonellosis caused by NTS through ground pork consumption, reasonable hygiene prevention and control measures should be adopted during food preparation to reduce cross\u2010contamination. This study provides valuable information for household cooking and food safety management in China.<\/jats:p>","DOI":"10.1111\/risa.13998","type":"journal-article","created":{"date-parts":[[2022,7,20]],"date-time":"2022-07-20T02:13:10Z","timestamp":1658283190000},"page":"1097-1114","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Quantitative microbiological risk assessment of nontyphoidal <i>Salmonella<\/i> in ground pork in households in Chengdu, China"],"prefix":"10.1111","volume":"43","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4574-8840","authenticated-orcid":false,"given":"Li","family":"Bai","sequence":"first","affiliation":[{"name":"Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China China National Center for Food Safety Risk Assessment  Beijing P. R. 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China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yeru","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China China National Center for Food Safety Risk Assessment  Beijing P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yibaina","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China China National Center for Food Safety Risk Assessment  Beijing P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qi","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Epidemiology and Biostatistics, Tongji Medical College Hua Zhong University of Science and Technology  Wuhan P. R. 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