Publication Date

January 2013

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 %).

Book Title

10th International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork

Pages

195-198

Language

en

File Format

application/pdf

DOI

https://doi.org/10.31274/safepork-180809-949

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Jan 1st, 12:00 AM

Assessment of human risk for yersinosis after consumption of Danish produced non-heat-treated ready-to-eat pork products

Portland, Maine, USA

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 %).