Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina
Victoria Brusa, Mónica Prieto, Carmen A. Campos, Sergio Epszteyn, Alicia Cuesta, V. Renaud, Gabriel Schembri, Mónica Vanzini, Silvia Michanie, Gerardo A. Leotta, Marcelo Signorini
Topics & Concepts
Listeria monocytogenesFood scienceStarterFermentationRipeningContaminationLactic acidBacteriaChemistryBiologyEcologyGeneticsListeria monocytogenes in Food SafetyFood Safety and HygieneSalmonella and Campylobacter epidemiology