ITAPROQ 26228
INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Unidad Ejecutora - UE
artículos
Título:
Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina
Autor/es:
CAMPOS, C.A.; RENAUD, V.; MICHANIE, S.; BRUSA, V.; EPSZTEYN, S.; SCHEMBRI, G.; LEOTTA, G.; PRIETO, M.; CUESTA, A.; VANZINI, M.; SIGNORINI, M.
Revista:
FOOD CONTROL
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2020 vol. 123
ISSN:
0956-7135
Resumen:
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
