Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina

Abstract The risk of acquiring listeriosis from consuming fermented sausages and dry-cured pork shoulder (capicola/bondiola) in Argentina was estimated using quantitative microbiological risk assessment. The model included data about initial prevalence and contamination level of Listeria monocytogenes, product formulation with or without a starter culture (lactic acid bacteria [LAB]), time and temperature during distribution and storage prior to consumption, and consumption patterns. The probability of listeriosis from fermented sausage consumption in at-risk populations was estimated with average values of