SciELO - Scientific Electronic Library Online

vol.41 número4El té de tilo como vehículo potencial de esporas de Clostridium botulinum en la transmisión del botulismo infantilEvolución del contenido de ocratoxina A en vinos tintos argentinos durante el proceso de vinificación a escala piloto índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados



  • No hay articulos citadosCitado por SciELO

Links relacionados


Revista argentina de microbiología

versión On-line ISSN 1851-7617


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 1851-7617.

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.

        · resumen en Español     · texto en Español     · Español ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License