Training in Microbial Risk Assessment for Listeria in Food Processing
Author Information
Author(s): Tomasello Federico, De Cesare Alessandra, Valero Díaz Antonio
Primary Institution: University of Bologna, University of Córdoba
Hypothesis
How can quantitative microbial risk assessment (QMRA) improve food safety for Listeria monocytogenes in ready-to-eat products?
Conclusion
The training program successfully enhanced the fellow's expertise in microbial risk assessment, particularly for Listeria in ready-to-eat foods.
Supporting Evidence
- The program aimed to increase the number of food safety risk assessment experts in Europe.
- The fellow gained hands-on experience with predictive microbiology models applied to real-world scenarios.
- A case study on sliced cooked ham demonstrated QMRA's application using Monte Carlo simulations.
Takeaway
This study taught a fellow how to assess the risks of Listeria in ready-to-eat foods, helping to keep people safe from foodborne illnesses.
Methodology
The study involved training in predictive microbiology models and conducting risk assessments for Listeria in ready-to-eat meat and fish products.
Participant Demographics
The fellow was trained in a program involving institutions from Italy and Spain.
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website