Risk-benefit analysis of sampling plans in food processing facilities using the risk assessment framework

Area of Science:

• Food safety microbiology
• Quantitative risk assessment
• Public health

Background:

• Microbiological sampling plans are crucial for ensuring food safety, particularly for pathogens like Salmonella spp. in poultry products.
• Current EU sampling criteria for Salmonella in chicken patties may not be optimally balanced against economic and environmental impacts.
• Assessing the multifaceted implications of sampling plans requires integrated models.

Purpose of the Study:

• To develop and apply a quantitative microbiological risk assessment (QMRA) model for evaluating Salmonella spp. sampling plans in chicken patties.
• To assess the public health, economic, and environmental consequences of varying sampling intensities.
• To provide a framework for risk-benefit and sustainability assessments of food safety interventions.

Main Methods:

• A farm-to-fork QMRA model was developed, incorporating production, processing, storage, cooking, and consumption stages.
• A sampling algorithm simulated batch-level testing under current EU criteria and alternative intensities.
• Dose-response models quantified expected salmonellosis cases, while economic and environmental impacts were calculated based on testing costs, batch rejection, and food waste.

Main Results:

• Microbiological sampling provided only modest reductions in illness risk across evaluated scenarios.
• Negligible risk reductions were observed within practical sampling ranges (n=0-10), with increasing economic costs and food waste.
• Higher sampling levels (n≥30) yielded limited public health gains relative to escalating costs; effectiveness varied based on system contamination levels.

Conclusions:

• The effectiveness of Salmonella spp. sampling in chicken patties is context-dependent and offers limited public health benefits relative to costs.
• Current sampling strategies may not be cost-effective or environmentally sustainable, especially in low-contamination systems.
• Risk-based optimization within One Health frameworks is recommended for more effective food safety decision-making.