As reported by the European Centre for Disease Prevention and Control and the European Food Safety Authority, red meat is a major food source that is responsible for foodborne illnesses due to microbiological hazards. The first objective of this study was to aggregate the available data in the literature in order to identify and characterise the main microbiological hazards associated with red meat consumption in France. Next, the associated numbers of foodborne illnesses, deaths and the subsequent burden of diseases, expressed in Disability Adjusted Life Years (DALY), were estimated. Using the eight foodborne pathogens kept in the assessment, a probabilistic risk model was built and uncertainty from the data was considered. Campylobacter spp. was ranked as the worst pathogen in terms of the number of human cases associated with red meat consumption, with 210 [95% confidence interval (CI) = 500–520] cases per 100,000 population. The pathogen that induced the highest mortality was non-typhoidal Salmonella enterica, with 0.04 [95% CI = 0.01–0.10] deaths per 100,000 population. These cases were mostly related to pork consumption. However, the major contributor to the number of years in good health lost from red meat consumption in France was hepatitis E, with 33 [95% CI = 1-64] DALY per 100,000 population; this effect was mainly due to pork liver consumption. In terms of foodborne bacteria, for beef and pork meat, Campylobacter spp., non-typhoidal S. enterica, Clostridium perfringens and shiga-toxin producing Escherichia coli (STEC) represented a mean of 2.2 [95% CI = 1.0–4.0] DALY per 100,000 individuals per year. The estimations provided in this study might help authorities to focus on these hazards and ultimately reduce their impact on the health of the French population.

根据欧洲疾病预防控制中心和欧洲食品安全局的报告，红肉是主要的食品来源，它是由于微生物危害导致食源性疾病的原因。这项研究的第一个目标是汇总文献中的可用数据，以便识别和表征与法国红肉消费相关的主要微生物危害。接下来，估计了以残疾调整生命年（DALY）表示的食源性疾病，死亡和随后疾病负担的相关数量。使用评估中保留的八种食源性病原体，建立了概率风险模型，并考虑了数据的不确定性。弯曲杆菌spp。就食用红肉相关的人类病例数而言，其被列为最差的病原体，每10万人口中有210例[95％置信区间（CI）= 500-520]。导致最高死亡率的病原体是非伤寒性沙门氏菌，每10万人口中有0.04 [95％CI = 0.01–0.10]位死亡。这些病例主要与猪肉消费有关。然而，戊型肝炎是造成法国人因食用红肉而失去良好健康状况的年数的主要贡献者，每10万人中有33 [95％CI = 1-64] DALY。这种影响主要是由于食用猪肝。在食源性细菌方面，用于牛肉和猪肉，弯曲杆菌属，非伤寒性肠炎沙门氏菌，产气荚膜梭菌产生志贺毒素的大肠杆菌（STEC）代表每100,000个人每年2.2 [95％CI = 1.0–4.0] DALY。这项研究提供的估计值可能有助于当局关注这些危害，并最终减少其对法国人口健康的影响。