Modelling of inactivation through heating for quantitative microbiological risk assessment (QMRA)

Area of Science:

• Food safety
• Microbiology
• Consumer behavior

Background:

• The household kitchen is a critical point for foodborne pathogen survival.
• Consumer hygiene and proper cooking significantly influence pathogen inactivation in meat.
• Limited data exists on microbial survival in meat products after home cooking.

Purpose of the Study:

• To enhance the estimation of pathogen inactivation during home cooking of meat and meat products.
• To develop a mathematical model for thermal inactivation in domestic settings.
• To support microbiological exposure assessments and risk-based surveillance.

Main Methods:

• Artificially contaminated meat and meat products were cooked under simulated real-world conditions.
• Various degrees of doneness were applied to assess bacterial survival.
• Temperature and time data were recorded using heat cameras and button temperature loggers.

Main Results:

• A mathematical model was developed using temperature, time, and microbial survival data.
• The model explains thermal inactivation of pathogens in meat during home preparation.
• Quantified microbial survival ratios under different cooking scenarios.

Conclusions:

• The findings improve the understanding of pathogen behavior in home kitchens.
• Results aid in microbiological comparative exposure assessments and risk management strategies.
• Supports evidence-based monitoring and surveillance of foodborne pathogens.