Reprint of: Survival of Trichinella spiralis in cured meat products.

Processing of meat is one possible approach to control meat-borne parasites. Processing methods such as freezing, cooking and irradiation are recommended for the control of Trichinella in pork, horse or game meat if specific technical conditions are fulfilled. Curing is a widely used preservation process influencing product characteristics such as shelf life, food safety, and taste. As curing methods are characterized by high parameter variability and predictions about inactivation of parasitic stages in raw meat products are difficult, curing and smoking are not recommended for Trichinella control. The objective of this study was to investigate the survival of T. spiralis in cured raw sausages taking into account water activity (aw-value), pH value, temperature, and time. For this purpose, four different types of sausage (Knackwurst, vacuum packed Knackwurst, short ripened salami, long ripened salami) were produced using T. spiralis infested batter. After production, the sausages were stored at product specific conditions for up to 35 days. During storage, pH value and aw-value of the sausages were monitored over time. Further, sausages of each type were digested using the magnetic stirrer method and the viability of the isolated larvae was assessed using a previously published larval motility test as a proxy for viability and infectivity of Trichinella larvae. In this context, we also introduce a three-level rated infectivity score (RIS) with a clear categorization scheme allowing the assessment of the infectivity of larvae. Based on the RIS, larvae isolated from the salamis were regarded as potentially infective until day 2 (short ripened salami) or day 3 (long ripened salami) post ripening, whereas in Knackwurst, potentially infective larvae were still found by day 8 post ripening. In contrast potentially infective larvae were detected in vacuum-packed Knackwurst until day 24 post ripening. Finally, using the RIS approach, data from previously published studies were collected and subjected to a correlation analysis to identify matrix factors linked to short Trichinella inactivation times.

Survival of Trichinella spiralis in cured meat products.

Processing of meat is one possible approach to control meat-borne parasites. Processing methods such as freezing, cooking and irradiation are recommended for the control of Trichinella in pork, horse or game meat if specific technical conditions are fulfilled. Curing is a widely used preservation process influencing product characteristics such as shelf life, food safety, and taste. As curing methods are characterized by high parameter variability and predictions about inactivation of parasitic stages in raw meat products are difficult, curing and smoking are not recommended for Trichinella control. The objective of this study was to investigate the survival of T. spiralis in cured raw sausages taking into account water activity (aw-value), pH value, temperature, and time. For this purpose, four different types of sausage (Knackwurst, vacuum packed Knackwurst, short ripened salami, long ripened salami) were produced using T. spiralis infested batter. After production, the sausages were stored at product specific conditions for up to 35 days. During storage, pH value and aw-value of the sausages were monitored over time. Further, sausages of each type were digested using the magnetic stirrer method and the viability of the isolated larvae was assessed using a previously published larval motility test as a proxy for viability and infectivity of Trichinella larvae. In this context, we also introduce a three-level rated infectivity score (RIS) with a clear categorization scheme allowing the assessment of the infectivity of larvae. Based on the RIS, larvae isolated from the salamis were regarded as potentially infective until day 2 (short ripened salami) or day 3 (long ripened salami) post ripening, whereas in Knackwurst, potentially infective larvae were still found by day 8 post ripening. In contrast potentially infective larvae were detected in vacuum-packed Knackwurst until day 24 post ripening. Finally, using the RIS approach, data from previously published studies were collected and subjected to a correlation analysis to identify matrix factors linked to short Trichinella inactivation times.

Application of data science in risk assessment and early warning.

The food supply chain has been recognised by the EU as a critical infrastructure, and its complexity is the main cause of vulnerability. Depending on the food matrix, natural and/or deliberate contamination, food-borne diseases or even food fraud incidents may occur worldwide. Consequently, robust predictive models and/or software tools are needed to support decision-making and mitigating risks in an efficient and timely manner. In this frame, the fellow participated in data collection and analysis tasks, so as to provide additional predictive models. The working programme, covered a wide range of aspects related to risk assessment including identification of emerging risks (quantitative), microbiological risk assessment, authenticity assessment, spatio-temporal epidemiological modelling and database formation for hosting predictive microbial models. The training and close integration, in the open-source, in-house (German Federal Institute for Risk Assessment (BfR)) developed software tools under the framework of FoodRisk-Labs (https://foodrisklabs.bfr.bund.de.) for data analysis, predictive microbiology, quantitative microbiological risk assessment and automatic data retrieval purposes allowed for the independent use. Moreover, the fellow actively contributed to the update of the upcoming Yersinia enterocolitica risk assessment, and also in authenticity assessment of edible oils. Over the course of the year, the fellow was closely involved in international and national research projects with experts in the above-mentioned disciplines. Lastly, he consolidated his acquired knowledge by presenting his scientific work to conferences, and BfR-internal meetings.

Application of data science in risk assessment and early warning.

The currently applied approaches, procedures and tools used for the identification of emerging risks vary greatly among Member States of the EU. EFSA established a structured approach for emerging risk identification that mainly consists of systematically searching, collecting, collating and analysing information and data. In addition, EFSA concluded that new methodologies and tools are needed to facilitate efficient and transparent sharing of data, knowledge and methods in the field of emerging risk identification between Member States. As the result of an open call issued by EFSA, the 'Determination and metrics of emerging risks' (DEMETER) project was established in spring 2017 to support current and future procedures for identification of emerging risks. As the Bundesinstitut für Risikobewertung (BfR) hosting site is involved in the DEMETER project, as well as in several other software development activities in the area of quantitative microbiological risk assessment, the fellow had the opportunity to play an active role in the project work and development of the running DEMETER project. The training and close integration in the project team enabled the fellow to make significant contributions, e.g. with the creation of new open source data processing workflows and by contributing to the Emerging Risk Knowledge Exchange Platform (ERKEP) Framework Concept Note. Besides DEMETER, the fellow participated in other activities of the Unit for Food Technologies, Supply Chains and Food Defence, including testing and applying several BfR open source software tools which had been developed in previous projects and that are used in microbiological risk assessment (e.g. Predictive Microbial Modelling Lab (PMM-Lab)) or as automatic data retrieval systems (e.g. SiLeBAT NewsRadar) - see https://foodrisklabs.bfr.bund.de.

Development of a comparative risk ranking system for agents posing a bioterrorism threat to human or animal populations.

Various systems for prioritizing biological agents with respect to their applicability as biological weapons are available, ranging from qualitative to (semi)quantitative approaches. This research aimed at generating a generic risk ranking system applicable to human and animal pathogenic agents based on scientific information. Criteria were evaluated and clustered to create a criteria list. Considering availability of data, a number of 28 criteria separated by content were identified that can be classified in 11 thematic areas or categories. Relevant categories contributing to probability were historical aspects, accessibility, production efforts, and possible paths for dispersion. Categories associated with impact are dealing with containment measures, availability of diagnostics, preventive and treatment measures in human and animal populations, impact on society, human and veterinary public health, and economic and ecological consequences. To allow data-based scoring, each criterion was described by at least 1 measure that allows the assignment of values. These values constitute quantities, ranges, or facts that are as explicit and precise as possible. The consideration of minimum and maximum values that can occur due to natural variations and that are often described in the literature led to the development of minimum and maximum criteria and consequently category scores. Missing or incomplete data, and uncertainty resulting therefrom, were integrated into the scheme via a cautious (but not overcautious) approach. The visualization technique that was used allows the description and illustration of uncertainty on the level of probability and impact. The developed risk ranking system was evaluated by assessing the risk originating from the bioterrorism threat of the animal pathogen bluetongue virus, the human pathogen Enterohemorrhagic Escherichia coli O157:H7, the zoonotic Bacillus anthracis, and Botulinum neurotoxin.