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Introduction and Overview of the FSIS Salmonella in Ready-to-Eat Meat and Poultry Risk Assessment

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Introduction and Overview of the FSIS Salmonella in Ready-to-Eat Meat and Poultry Risk Assessment

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    1. 1 Introduction and Overview of the FSIS Salmonella in Ready-to-Eat Meat and Poultry Risk Assessment Dr. Carl Schroeder USDA, Food Safety and Inspection Service Office of Public Health Science Risk Assessment Division

    2. 2

    3. 3 Background

    4. 4 Background FSIS has proposed regulations that would require processors to achieve a specified level of lethality in the processing of Ready-to-Eat (RTE) meat and poultry products. The required lethality influences the level of public health risk associated with the consumption of RTE meat and poultry products.

    5. 5 Background The Salmonella spp. in RTE meat and poultry risk assessment is concerned with the link between various alternative values of the required lethality and the resulting level of public health risk.

    6. 6 Microbiology of Salmonella

    7. 7 Salmonella spp. Gram-negative, rod-shaped, non-spore-forming bacteria Facultatively anaerobic Motile by means of flagella Optimum growth temperature of 35-43 °C Optimum growth pH of 7.0-7.5

    8. 8 Epidemiology of Salmonellosis

    9. 9 Public Health Context Foodborne salmonellosis in the U.S. ~1.3 million illnesses ~15,600 hospitalizations ~550 deaths

    10. 10 Disease Characteristics Symptoms include diarrhea, fever, abdominal pain or cramps, vomiting, headache, and nausea Incubation period ranges from 8 to 72 hours with symptoms lasting up to a week Severity of infection varies. While most are self-limiting, some are fatal Children and those with compromised immune systems are most susceptible to infection

    11. 11 Sequellae Reactive arthritis Symptoms develop 7 to 30 days after intestinal illness Develops in about 2 to 3% of persons with salmonellosis Urethritis Conjunctivitis Weight loss of over 5 kg Oral ulcers Pneumonia

    12. 12 Examples of Recalls for Salmonella in RTE Meat and Poultry

    13. 13 Summary

    14. 14 Summary Foodborne salmonellosis is a public health threat RTE meat and poultry products have been recalled due to Salmonella contamination The Salmonella spp. in RTE meat and poultry risk assessment examines the link between various alternative values of the required lethality and the resulting level of public health risk

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