Assessment of human risk for yersinosis after consumption of Danish produced non-heat-treated ready-to-eat pork products
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The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.
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Abstract
The objectives were to evaluate the risk of obtaining an infective dose of Yersinia enterocolitica (Y. enterocolitica) after consuming fermented sausages (made in a controlled process) and smoked filet made of Danish pork. For fermented sausages it was estimated that a maximum of two bacteria would be present in a serving of up to 40 g. However, most likely only one bacterium would be present per serving (4,000 times of one million simulations of 40 g serving’s = 0.4 %).