INVESTIGADORES
LEOTTA Gerardo Anibal
artículos
Título:
Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina
Autor/es:
BRUSA, V.; PRIETO, M.; CAMPOS, C.A.; EPSZTEYN, S.; CUESTA, A.; RENAUD, V.; SCHEMBRI, G.; VANZINI, M.; MICHANIE, S.; LEOTTA, G.; SIGNORINI, M.
Revista:
FOOD CONTROL
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2021 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
