Use of a Priority Rating Process to Sort Meatborne Zoonotic Agents in Beef

Abstract

ABSTRACT Twenty-five infectious agents transmissible to man through consumption of undercooked beef were prioritized using an adaptation of a health planning method (Hanlon Method). Each infectious agent was numerically scored based on potential hazard and potential exposure to man using the formula: (A+B)EC = Priority Rating (P). Factors “A” and “B” reflect the potential hazard (H) and include elements for: susceptible population groups, incident cases per year, duration of illness, case specific mortality, and symptomatology. Elements were scored on scales ranging from 1-10 and a hazard value for each infectious agent determined by adding the individual element scores. Factor “E” represents the exposure potential and is a multiplier since hazard is conditionally dependent on exposure. Exposure potential therefore significantly affects the overall priority rating. Exposure elements include: infectious dose, agent. detectability by current inspection methods, presence of the infectious form, and prevalence on or in undercooked beef. Factor “E” scores were standardized to values on a range of 0.5 to 1.5, yielding the value Ec. Using the formula, a final priority rating for each infectious agent was determined. This priority rating process, termed the Pathogen Evaluation System, will facilitate future risk assessment of slaughter inspection procedures. As epidemiologic and microbial ecology data for each agent becomes more defined, quantitative accuracy of the priority ranking will increase.