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    Variation in the numbers of shiga toxin-producing Escherichia coli O157 in minced beef

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    Authors
    Reinders RD
    Evers EG
    Jonge R de
    Leusden FM van
    Series/Report no.
    RIVM Rapport 149106009
    Type
    Report
    Language
    en
    
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    Title
    Variation in the numbers of shiga toxin-producing Escherichia coli O157 in minced beef
    Translated Title
    Variatie in aantallen van Shiga toxine producerende Escherichia coli O157 in gemalen rundvlees
    Publiekssamenvatting
    Increasing evidence indicates that unheated minced beef products are major sources of STEC O157 infection. The distribution of STEC O157 in minced beef was studied as part of a risk assessment study. This is of importance for modelling the exposure of consumers to this organism. The aim of this study was to determine which mathematical distributions describe the variation of STEC O157 counts in minced beef and how grinding and mixing influence this variation. Additionally, the question was raised as to how a surface contamination could be translated to a contamination on the basis of weight. Much attention was paid to the methodological aspects of the determination of variations of STEC O157 in meat. Even a contamination that occurs very locally on the starting material will be spread in the batch after grinding, and usually approximates the Poisson distribution after grinding (at least two times). The Poisson distribution with a Gamma-distributed parameter lambda was helpful in fitting the experimental data, testing the fit of the Poisson distribution to the empirical distribution function and exploring varaitions beyond randomness.
    Er zijn in toenemende mate aanwijzingen dat onverhitte gemalen rundvlees producten een belangrijke bron zijn van Shiga toxine producerende Escherichia coli (STEC) O157 infecties. Als onderdeel van een risico schattingsstudie is de verdeling van STEC O157 in gemalen vlees onderzocht. Dit is belangrijk voor het modelleren van de blootstelling van de consument aan dit organisme. Doel van het onderzoek was na te gaan welke mathematische verdelingen de variatie in STEC O157 tellingen in vlees beschrijfven en hoe verkleinen en mengen deze variatie beinvloeden. Daarnaast was er de vraagstelling hoe oppervlakte besmetting vertaald kan worden naar een besmetting per gewicht. Veel aandacht is besteed aan methodologische aspecten van het bepalen van de variatie in aantallen STEC O157 in vlees. Er is geconstateerd dat na verkleinen, zelfs bij een zeer lokale besmetting van het uitgangsmateriaal, de besmetting door de gehele partij gemalen vlees te vinden is, en deze verdeling gewoonlijk een Poisson verdeling benadert, zeker na tweemaal malen. De Poisson verdeling met Gamma-verdeelde parameter lambda was bruikbaar om de experimentele gegevens te laten passen, om het passen van de Poisson verdeling te toetsen aan de empirische verdelingsfunctie en om variaties na te gaan op meer dan willekeur.
    Publisher
    Rijksinstituut voor Volksgezondheid en Milieu RIVM
    URI
    http://hdl.handle.net/10029/9151
    Collections
    RIVM official reports

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