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A quantitative risk assessment of E.coli 0157:H7 in Irish minced beef

Duffy, Geraldine
; 
O'Brien, Stephen
; 
Carney, Eimear
; 
Butler, Francis
; 
Cummins, Enda
; 
Nally, Padraig
; 
Mahon, Denise
; 
Henchion, Maeve
; 
Cowan, Cathal
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Keywords
Escherichia coli 0157:H7, E. coli, Beef, Beef safety, Food-borne pathogens, Microbiology
Date
2005-02
Collections
Food Safety
Food Marketing & Agri-Innovation
Food Programme End of Project Reports
REDP End of Project Reports
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Report 74.pdf
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http://hdl.handle.net/11019/159
Citation
A quantitative risk assessment of E.coli 0157:H7 in Irish minced beef. The National Food Centre Research Report No. 74. Geraldine Duffy et al. Dublin; Teagasc, 2005. ISBN 1841704318
Abstract
A national quantitative risk assessment was undertaken for minced beef in the Republic of Ireland. The objective was to estimate the probability of E. coli O157:H7 infection from consumption of Irish beef and to investigate the parts of the beef chain contributing most to the risk posed by this pathogen.The quantitative risk assessment was broken into 3 main modules: 1) production of boxed beef trimmings; 2) processing of trimmings and burger formation and 3) retail/domestic consumption phase. Key points in each module (beef hide, beef trimmings and beef products at retail) were validated using data derived from microbiology sampling at beef abattoirs, supermarkets and butchers’ shops in Ireland.
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