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Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina
Brusa, Victoria; Prieto, Monica; Campos, Carmen A.; Epszteyn, Sergio; Cuesta, Alicia; Renaud, Viviana; Schembri, Gustavo; Vanzini, Mónica; Michanie, S.; Leotta, Gerardo Anibal; Signorini Porchiett, Marcelo Lisandro (Elsevier, 2020-10)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 ...