Editorial: The European Food Risk Assessment Fellowship Programme (EU-FORA)
Bronzwaer, S., Le Gourierec, N., & Koulouris, S. (2016). Editorial: The European Food Risk Assessment Fellowship Programme (EU-FORA). EFSA Journal, 14(11).
Scientific reports of the Fellows
Published in special issues of the EFSA Journal
2022
Papadopoulos T; Allende A; Egea J A; Gómez A P; Escámez P S F
Training in tools to develop quantitative risk assessment of fresh produce using water reuse systems in Mediterranean production Journal Article
In: EFSA Journal, vol. 20, no. S1, pp. e200416, 2022.
Abstract | Links | Tags: agriculture, health risks, irrigation of leafy greens, QMRA, Reclaimed wastewater
@article{https://doi.org/10.2903/j.efsa.2022.e200416,
title = {Training in tools to develop quantitative risk assessment of fresh produce using water reuse systems in Mediterranean production},
author = {Theofilos Papadopoulos and Ana Allende and Jose A Egea and Alfredo Palop Gómez and Pablo S Fernández Escámez},
url = {https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2022.e200416},
doi = {https://doi.org/10.2903/j.efsa.2022.e200416},
year = {2022},
date = {2022-01-01},
journal = {EFSA Journal},
volume = {20},
number = {S1},
pages = {e200416},
abstract = {Abstract Water resources are increasingly coming under pressure specially around the Mediterranean area, leading to water scarcity and a deterioration in water quality. The use of treated wastewater represents an alternative source to enhance the demand for irrigation water. Water reuse in combination with the promotion of the use of water-efficient technologies in industry and water-saving irrigation techniques could lead to good qualitative and quantitative water status for surface and ground water bodies. Nevertheless, food-borne outbreaks linked to fresh produce irrigated with partially or untreated wastewater caused by bacteria, parasites and enteropathogenic viruses have been widely reported. In the absence of solid scientific understanding of the actual risks involved, consumers are likely less receptive to buy leafy greens irrigated with treated wastewater, also known as reclaimed water. In this study, we aimed to assess the microbiological risks of leafy green vegetables irrigated with treated wastewater in Spain using Norovirus as a model organism to facilitate the development of risk management strategies. A conceptual exposure model was designed to describe the virus fate and transport from the Wastewater treatment plant (WWTP) secondary effluent to the consumers' fork. This study is an example of the use of reclaimed water for irrigation of commercial fields producing leafy greens in the south-east of Spain and tries to assess potential microbiological risks to the consumers by establishing their safety.},
keywords = {agriculture, health risks, irrigation of leafy greens, QMRA, Reclaimed wastewater},
pubstate = {published},
tppubtype = {article}
}
Abstract Water resources are increasingly coming under pressure specially around the Mediterranean area, leading to water scarcity and a deterioration in water quality. The use of treated wastewater represents an alternative source to enhance the demand for irrigation water. Water reuse in combination with the promotion of the use of water-efficient technologies in industry and water-saving irrigation techniques could lead to good qualitative and quantitative water status for surface and ground water bodies. Nevertheless, food-borne outbreaks linked to fresh produce irrigated with partially or untreated wastewater caused by bacteria, parasites and enteropathogenic viruses have been widely reported. In the absence of solid scientific understanding of the actual risks involved, consumers are likely less receptive to buy leafy greens irrigated with treated wastewater, also known as reclaimed water. In this study, we aimed to assess the microbiological risks of leafy green vegetables irrigated with treated wastewater in Spain using Norovirus as a model organism to facilitate the development of risk management strategies. A conceptual exposure model was designed to describe the virus fate and transport from the Wastewater treatment plant (WWTP) secondary effluent to the consumers’ fork. This study is an example of the use of reclaimed water for irrigation of commercial fields producing leafy greens in the south-east of Spain and tries to assess potential microbiological risks to the consumers by establishing their safety.
2020
Georgalis L; Garre A; Escamez P S F
Training in tools to develop Quantitative Risk Assessment using Spanish ready-to-eat food examples Journal Article
In: EFSA Journal, vol. 18, no. S1, pp. e181103, 2020.
Abstract | Links | Tags: food safety, Listeria monocytogenes, QMRA, risk assessment, RTE meat
@article{https://doi.org/10.2903/j.efsa.2020.e181103,
title = {Training in tools to develop Quantitative Risk Assessment using Spanish ready-to-eat food examples},
author = {Leonidas Georgalis and Alberto Garre and Pablo S Fernandez Escamez},
url = {https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2020.e181103},
doi = {https://doi.org/10.2903/j.efsa.2020.e181103},
year = {2020},
date = {2020-01-01},
journal = {EFSA Journal},
volume = {18},
number = {S1},
pages = {e181103},
abstract = {Abstract Unsafe food poses global health threats, potentially endangering consumers. The great majority of people will experience a food-borne disease at some point in their lives. Ready-to-eat (RTE) food is the one intended by the producer or the manufacturer for direct human consumption without the need for cooking or other processing effective to eliminate or reduce the concentration of pathogenic microorganisms. Prepared foods are often complex and may contain multiple components that make them vulnerable for growth of pathogenic microorganisms. Among all the pathogenic microorganisms that may be present in RTE foods, Listeria monocytogenes is of special interest because it is the causative agent of listeriosis and it has the ability to survive and replicate at refrigeration and low pH conditions. We performed a quantitative microbial risk assessment (QMRA) in RTE dry-fermented sausage to measure the risk of listeriosis associated to the consumption of this product. The starting point of our investigation was the storage at the factory, after the end-product was produced and before distribution to retail. The stochastic model was implemented in MicroHibro, an online tool for QMRA. Because L. monocytogenes concentration and prevalence can vary greatly between different studies and different types of fermented sausages, we tested different scenarios to show the importance of low prevalence and concentration of the pathogen at the final product. Our results show that the risk estimates are very sensitive to the modelling hypotheses used to describe this process. Therefore, the development of accurate probabilistic models describing the initial concentration of L. monocytogenes shall largely reduce the uncertainty associated to the QMRA of listeriosis in this type of product.},
keywords = {food safety, Listeria monocytogenes, QMRA, risk assessment, RTE meat},
pubstate = {published},
tppubtype = {article}
}
Abstract Unsafe food poses global health threats, potentially endangering consumers. The great majority of people will experience a food-borne disease at some point in their lives. Ready-to-eat (RTE) food is the one intended by the producer or the manufacturer for direct human consumption without the need for cooking or other processing effective to eliminate or reduce the concentration of pathogenic microorganisms. Prepared foods are often complex and may contain multiple components that make them vulnerable for growth of pathogenic microorganisms. Among all the pathogenic microorganisms that may be present in RTE foods, Listeria monocytogenes is of special interest because it is the causative agent of listeriosis and it has the ability to survive and replicate at refrigeration and low pH conditions. We performed a quantitative microbial risk assessment (QMRA) in RTE dry-fermented sausage to measure the risk of listeriosis associated to the consumption of this product. The starting point of our investigation was the storage at the factory, after the end-product was produced and before distribution to retail. The stochastic model was implemented in MicroHibro, an online tool for QMRA. Because L. monocytogenes concentration and prevalence can vary greatly between different studies and different types of fermented sausages, we tested different scenarios to show the importance of low prevalence and concentration of the pathogen at the final product. Our results show that the risk estimates are very sensitive to the modelling hypotheses used to describe this process. Therefore, the development of accurate probabilistic models describing the initial concentration of L. monocytogenes shall largely reduce the uncertainty associated to the QMRA of listeriosis in this type of product.
Iulietto M F; Evers E G
Modelling and magnitude estimation of cross-contamination in the kitchen for quantitative microbiological risk assessment (QMRA) Journal Article
In: EFSA Journal, vol. 18, no. S1, pp. e181106, 2020.
Abstract | Links | Tags: cross-contamination, food-borne pathogens, QMRA, risk assessment
@article{https://doi.org/10.2903/j.efsa.2020.e181106,
title = {Modelling and magnitude estimation of cross-contamination in the kitchen for quantitative microbiological risk assessment (QMRA)},
author = {Maria Francesca Iulietto and Eric G Evers},
url = {https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2020.e181106},
doi = {https://doi.org/10.2903/j.efsa.2020.e181106},
year = {2020},
date = {2020-01-01},
journal = {EFSA Journal},
volume = {18},
number = {S1},
pages = {e181106},
abstract = {Abstract In the kitchen of the consumer, two main transmission routes are relevant for quantitative microbiological risk assessment (QMRA): the cross-contamination route, where a pathogen on a food product may evade heating by transmission via hands, kitchen utensils and other surfaces, e.g. to non-contaminated products to be consumed raw; and the heating route, where pathogens remain on the food product and are for the most part inactivated through heating. This project was undertaken to model and estimate the magnitude of cross-contamination in the domestic environment. Scientific information from the relevant literature was collected and analyzed, to define the cross-contamination routes, to describe the variability sources and to extract and harmonise the transfer fractions to be included as model parameters. The model was used to estimate the relative impact of the cross-contamination routes for different scenarios. In addition, the effectiveness of several interventions in reducing the risk of food-borne diseases due to cross-contamination was investigated. The outputs of the model showed that the cutting board route presents a higher impact compared to other routes and replacement of the kitchen utensils is more effective than other interventions investigated; the transfer to other surfaces and objects, which can house bacteria in the environment, is also described. Laboratory cross-contamination trials have been performed to estimate bacterial transfer via cutting, from the external surface of the meat to the cutting surfaces and to the knife. The results, obtained from the laboratory trials, show magnitudes of and differences in the bacterial transfer fraction to the knife and the cutting surface in relation to which side of the meat is contaminated. Despite the complexity of factors which influence bacterial transfer, the combination of laboratory work with mathematical modelling enhanced scientific understanding and appreciation of the uncertainty of the estimates. QMRA methodology results in magnitude estimation of cross-contamination in the kitchen and evaluation of intervention strategies.},
keywords = {cross-contamination, food-borne pathogens, QMRA, risk assessment},
pubstate = {published},
tppubtype = {article}
}
Abstract In the kitchen of the consumer, two main transmission routes are relevant for quantitative microbiological risk assessment (QMRA): the cross-contamination route, where a pathogen on a food product may evade heating by transmission via hands, kitchen utensils and other surfaces, e.g. to non-contaminated products to be consumed raw; and the heating route, where pathogens remain on the food product and are for the most part inactivated through heating. This project was undertaken to model and estimate the magnitude of cross-contamination in the domestic environment. Scientific information from the relevant literature was collected and analyzed, to define the cross-contamination routes, to describe the variability sources and to extract and harmonise the transfer fractions to be included as model parameters. The model was used to estimate the relative impact of the cross-contamination routes for different scenarios. In addition, the effectiveness of several interventions in reducing the risk of food-borne diseases due to cross-contamination was investigated. The outputs of the model showed that the cutting board route presents a higher impact compared to other routes and replacement of the kitchen utensils is more effective than other interventions investigated; the transfer to other surfaces and objects, which can house bacteria in the environment, is also described. Laboratory cross-contamination trials have been performed to estimate bacterial transfer via cutting, from the external surface of the meat to the cutting surfaces and to the knife. The results, obtained from the laboratory trials, show magnitudes of and differences in the bacterial transfer fraction to the knife and the cutting surface in relation to which side of the meat is contaminated. Despite the complexity of factors which influence bacterial transfer, the combination of laboratory work with mathematical modelling enhanced scientific understanding and appreciation of the uncertainty of the estimates. QMRA methodology results in magnitude estimation of cross-contamination in the kitchen and evaluation of intervention strategies.
2019
Hadjicharalambous C; Grispoldi L; Goga B C
Quantitative risk assessment of Listeria monocytogenes in a traditional RTE product Journal Article
In: EFSA Journal, vol. 17, no. S2, pp. e170906, 2019.
Abstract | Links | Tags: head cheese, Listeria monocytogenes, QMRA, risk assessment, RTE meat
@article{https://doi.org/10.2903/j.efsa.2019.e170906,
title = {Quantitative risk assessment of Listeria monocytogenes in a traditional RTE product},
author = {Chrystalleni Hadjicharalambous and Luca Grispoldi and Beniamino Cenci Goga},
url = {https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2019.e170906},
doi = {https://doi.org/10.2903/j.efsa.2019.e170906},
year = {2019},
date = {2019-01-01},
journal = {EFSA Journal},
volume = {17},
number = {S2},
pages = {e170906},
abstract = {Abstract Ready to Eat (RTE) cooked meat products are among the most consumed RTE food subcategories in the EU. They are also associated with the highest number of listeriosis cases per year. Contamination with Listeria monocytogenes may arise from post-processing and its growth is often supported by the pH and water activity of the product. L. monocytogenes may grow during refrigeration and reach unacceptable levels at the time of consumption, posing a public health risk. The aim of this study was to conduct a Quantitative Microbiological Risk Assessment (QMRA) of L. monocytogenes in a traditional Italian RTE cooked meat product. Data for the risk assessment included prevalence and concentration of the microorganism, temperature-time conditions during transport and storage, information on the growth of the microorganism and its potential for disease (dose–response). These data were obtained from laboratory analysis of product samples (n = 50), a consumer survey (n = 160), recordings of temperatures of domestic refrigerators (n = 60) and were complemented with information from the literature. The data were described with appropriate probability distributions and introduced into a previously described growth model of L. monocytogenes. Based on the above components, a probabilistic model was created to evaluate the growth of L. monocytogenes at each stage of the product pathway (retail storage, transportation and domestic storage) using Monte Carlo simulations. The model design for this pathogen/food product combination, alongside with the findings of the study are included in a separate publication (manuscript under preparation). The results may help risk managers to apply appropriate control measures to minimise the public health risk. The project contributed to further education of the fellow, especially in the use of QMRA risk analysis tools and laid the foundations for future collaborations between the fellow's home institution, the University of Crete, Greece and the University of Perugia, Italy.},
keywords = {head cheese, Listeria monocytogenes, QMRA, risk assessment, RTE meat},
pubstate = {published},
tppubtype = {article}
}
Abstract Ready to Eat (RTE) cooked meat products are among the most consumed RTE food subcategories in the EU. They are also associated with the highest number of listeriosis cases per year. Contamination with Listeria monocytogenes may arise from post-processing and its growth is often supported by the pH and water activity of the product. L. monocytogenes may grow during refrigeration and reach unacceptable levels at the time of consumption, posing a public health risk. The aim of this study was to conduct a Quantitative Microbiological Risk Assessment (QMRA) of L. monocytogenes in a traditional Italian RTE cooked meat product. Data for the risk assessment included prevalence and concentration of the microorganism, temperature-time conditions during transport and storage, information on the growth of the microorganism and its potential for disease (dose–response). These data were obtained from laboratory analysis of product samples (n = 50), a consumer survey (n = 160), recordings of temperatures of domestic refrigerators (n = 60) and were complemented with information from the literature. The data were described with appropriate probability distributions and introduced into a previously described growth model of L. monocytogenes. Based on the above components, a probabilistic model was created to evaluate the growth of L. monocytogenes at each stage of the product pathway (retail storage, transportation and domestic storage) using Monte Carlo simulations. The model design for this pathogen/food product combination, alongside with the findings of the study are included in a separate publication (manuscript under preparation). The results may help risk managers to apply appropriate control measures to minimise the public health risk. The project contributed to further education of the fellow, especially in the use of QMRA risk analysis tools and laid the foundations for future collaborations between the fellow’s home institution, the University of Crete, Greece and the University of Perugia, Italy.
2018
Pesciaroli M; Chardon J; Evers E
Modelling of inactivation through heating for quantitative microbiological risk assessment (QMRA) Journal Article
In: EFSA Journal, vol. 16, no. S1, pp. e16089, 2018.
Abstract | Links | Tags: D/z model, Exposure assessment, heating, home preparation, inactivation, meat, QMRA
@article{https://doi.org/10.2903/j.efsa.2018.e16089,
title = {Modelling of inactivation through heating for quantitative microbiological risk assessment (QMRA)},
author = {M Pesciaroli and JE Chardon and EG Evers},
url = {https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2018.e16089},
doi = {https://doi.org/10.2903/j.efsa.2018.e16089},
year = {2018},
date = {2018-01-01},
journal = {EFSA Journal},
volume = {16},
number = {S1},
pages = {e16089},
abstract = {Abstract EFSA regards the household as a stage in the food chain that is important for the final number of food-borne infections. The fate of a pathogen in the private kitchen largely depends on consumer hygiene during preparation of food and on its proper cooking, especially in the case of meat. Unfortunately, detailed information on the microbiological survival in meat products after heating in the consumer kitchen is lacking. The aim of the study was to improve the estimation of the inactivating effect on pathogens by heating meat or a meat product by the consumer in the kitchen. On that account, artificially contaminated meat and meat products were cooked according to several degrees of doneness and simulating real world conditions, and bacterial survival was measured. Heat camera pictures and button temperature loggers inserted into the food matrix served to record time and the temperature of heating. Temperature, time and the microbial survival ratio observed served to inform a mathematical model able to explain the thermal inactivation of meat or a meat product in home settings. The results of the study would help to improve microbiological comparative exposure assessments of pathogens in food, as an attribution tool and as a supportive tool for risk-based sampling in monitoring and surveillance.},
keywords = {D/z model, Exposure assessment, heating, home preparation, inactivation, meat, QMRA},
pubstate = {published},
tppubtype = {article}
}
Abstract EFSA regards the household as a stage in the food chain that is important for the final number of food-borne infections. The fate of a pathogen in the private kitchen largely depends on consumer hygiene during preparation of food and on its proper cooking, especially in the case of meat. Unfortunately, detailed information on the microbiological survival in meat products after heating in the consumer kitchen is lacking. The aim of the study was to improve the estimation of the inactivating effect on pathogens by heating meat or a meat product by the consumer in the kitchen. On that account, artificially contaminated meat and meat products were cooked according to several degrees of doneness and simulating real world conditions, and bacterial survival was measured. Heat camera pictures and button temperature loggers inserted into the food matrix served to record time and the temperature of heating. Temperature, time and the microbial survival ratio observed served to inform a mathematical model able to explain the thermal inactivation of meat or a meat product in home settings. The results of the study would help to improve microbiological comparative exposure assessments of pathogens in food, as an attribution tool and as a supportive tool for risk-based sampling in monitoring and surveillance.