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current risk management policy questions about salmonella in eggs

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current risk management policy questions about salmonella in eggs

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    1. Current Risk ManagementPolicy Questionsabout Salmonella in Eggs The Salmonella Enteritidis in Shell Eggs risk assessment addresses three different risk management questions.The Salmonella Enteritidis in Shell Eggs risk assessment addresses three different risk management questions.

    2. 2 What is risk assessment? An estimation of the likelihood of adverse effects that may result from exposure to specified health hazards or from the absence of beneficial influences. FSIS’s Salmonella risk assessments: Are comprehensive quantitative models Characterize public health effects associated with the consumption of Salmonella Enteritidis-infected (SE) shell eggs and Salmonella spp. adulterated egg products The Salmonella Enteritidis in Shell Eggs risk assessment addresses three different risk management questions.The Salmonella Enteritidis in Shell Eggs risk assessment addresses three different risk management questions.

    3. 3 What is a Risk Management Question? A risk management question is: A question Asked by managers Who foresee developing policies That would benefit from risk assessment support FSIS risk managers are interested in developing policies that will reduced the risk of human illness from SE in shell eggs and Salmonella in egg products The first one is, “What is the number of illnesses per serving and annual number of illnesses from Salmonella Enteritidis in pasteurized and non-pasteurized shell eggs?”The first one is, “What is the number of illnesses per serving and annual number of illnesses from Salmonella Enteritidis in pasteurized and non-pasteurized shell eggs?”

    4. 4 Why is FSIS interested in reducing the risk of illness from SE and Salmonella? Humans can contract Salmonella from eating contaminated shell eggs and egg products. 1976-1995: 8-fold increase in reported SE infections 75% associated with foods containing undercooked eggs The first one is, “What is the number of illnesses per serving and annual number of illnesses from Salmonella Enteritidis in pasteurized and non-pasteurized shell eggs?”The first one is, “What is the number of illnesses per serving and annual number of illnesses from Salmonella Enteritidis in pasteurized and non-pasteurized shell eggs?”

    5. 5 FSIS Draft Risk Assessments of SE in Shell Eggs and Salmonella spp. in Egg Products Purpose of the assessments: To assist FSIS in evaluating risk management options for developing shell egg and egg product performance standards intended to significantly reduce the risk of illnesses from SE in shell eggs and Salmonella spp. in egg products

    6. 6 Rationale for Focusing on SE in Shell Eggs vs. Salmonella spp. in Egg Products Most cases of foodborne salmonellosis in the U.S. are associated with shell egg consumption Predominant Salmonella serotype in shell eggs is SE; transovarian transmission Contaminated egg products, however, include a variety of Salmonella serotypes, in addition to SE Partly due to Salmonella on the egg shell, equipment, and other environmental sources that may contribute to contamination Typhimurium, Montivideo, HeidelbergTyphimurium, Montivideo, Heidelberg

    7. Risk Management QuestionsSalmonella Enteritidis in Shell Eggs The Salmonella Enteritidis in Shell Eggs risk assessment addresses three different risk management questions.The Salmonella Enteritidis in Shell Eggs risk assessment addresses three different risk management questions.

    8. 8 Risk Management Question 1 What is the number of illnesses per serving and annual number of illnesses from Salmonella Enteritidis cells in pasteurized and non-pasteurized shell eggs? The first one is, “What is the number of illnesses per serving and annual number of illnesses from Salmonella Enteritidis in pasteurized and non-pasteurized shell eggs?”The first one is, “What is the number of illnesses per serving and annual number of illnesses from Salmonella Enteritidis in pasteurized and non-pasteurized shell eggs?”

    9. 9 Risk Management Question 2 What is the effect of the temperature and length of time (in days) before eggs are collected after they are laid by the hen and then refrigerated and further processed on the estimated risk of illness? What is the effect of time (days) and temperature on the egg before it is collected from the poultry house, refrigerated and further processed on the estimated risk of illness?What is the effect of time (days) and temperature on the egg before it is collected from the poultry house, refrigerated and further processed on the estimated risk of illness?

    10. 10 Risk Management Question 3 What is the number of Salmonella Enteritidis cells in shell eggs before and after a specified pasteurization scenario? And question 3 is, “What is the number of Salmonella Enteritidis in shell eggs before and after a specified pasteurization scenario?”And question 3 is, “What is the number of Salmonella Enteritidis in shell eggs before and after a specified pasteurization scenario?”

    11. Risk Management Questions Salmonella spp. in Egg Products The Salmonella spp. in egg products Risk Assessment addresses 2 different risk management questions.The Salmonella spp. in egg products Risk Assessment addresses 2 different risk management questions.

    12. 12 Risk Management Question 1 What is the number of illnesses per serving and annual number of illnesses from Salmonella spp. in pasteurized egg products (e.g., liquid whole eggs, yolks, and egg whites)? The first risk management question is, “What is the number of illnesses per serving and the annual number of illnesses from Salmonella spp. in pasteurized egg products (e.g., liquid whole eggs, yolks, and egg whites)?” The first risk management question is, “What is the number of illnesses per serving and the annual number of illnesses from Salmonella spp. in pasteurized egg products (e.g., liquid whole eggs, yolks, and egg whites)?”

    13. 13 Risk Management Question 2 What is the number of Salmonella spp. cells in a liter of egg product (whole, yolk, albumen) before and after a specified pasteurization scenario? The second question is, “What is the number of Salmonella spp. in a liter of egg product (whole, yolk, albumen) before and after a specified pasteurization scenario?”The second question is, “What is the number of Salmonella spp. in a liter of egg product (whole, yolk, albumen) before and after a specified pasteurization scenario?”

    14. 14 Where can you find FSIS’sdraft risk assessments? On the FSIS web site at: http://www.fsis.usda.gov/Regulations_&_Policies/2004_Notices_Index/index.asp#Risk%20Assessments The second question is, “What is the number of Salmonella spp. in a liter of egg product (whole, yolk, albumen) before and after a specified pasteurization scenario?”The second question is, “What is the number of Salmonella spp. in a liter of egg product (whole, yolk, albumen) before and after a specified pasteurization scenario?”

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