Resumen

SIGNORINI, M. L.  y  FRIZZO, L. S.. Quantitative risk model for verocytotoxigenic Escherichia coli cross-contamination during hamburger preparation. Rev. argent. microbiol. [online]. 2009, vol.41, n.4, pp.237-244. ISSN 0325-7541.

The objective of this study was to develop a quantitative risk model for verocytotoxigenic Escherichia coli (VTEC) cross-contamination during hamburger preparation at home. Published scientific information about the disease was considered for the elaboration of the model, which included a number of routines performed during food preparation in kitchens. The associated probabilities of bacterial transference between food items and kitchen utensils which best described each stage of the process were incorporated into the model by using @Risk^® software. Handling raw meat before preparing ready-to-eat foods (Odds ratio, OR, 6.57), as well as hand (OR = 12.02) and cutting board (OR = 5.02) washing habits were the major risk factors of VTEC cross-contamination from meat to vegetables. The information provided by this model should be considered when designing public information campaigns on hemolytic uremic syndrome risk directed to food handlers, in order to stress the importance of the above mentioned factors in disease transmission.

Palabras clave : Cross-contamination; Quantitative risk assessment; Hamburger; E. coli; Hemolytic uremic syndrome.

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