Possas, Arícia Valdramidis, Vasilis García-Gimeno, Rosa María Pérez-Rodríguez, Fernando 2024-12-13T11:14:07Z 2024-12-13T11:14:07Z 2019 http://hdl.handle.net/10396/30184 Fermented sausages have traditionally been considered to be safe products from a microbiological point of view, mainly due to nitrite addition, their low aw and reduced pH. However, post-process contamination during slicing and packaging operations may increase microbial concentration and prevalence on final products. A stochastic simulation modelling approach was conducted to determine the extent of Listeria monocytogenes survival on sliced chorizo submitted or not to high hydrostatic pressure (HHP) treatments after post-process contamination (i.e., cross-contamination during slicing). A probabilistic model comprising nine steps from mixing of raw materials to consumption was constructed. The effects of various initial levels of L. monocytogenes in the meat batter (−1.43–3 log cfu/g), HHP treatments (400–600 MPa/18 °C for 0–12 min) and nitrite concentrations (0–150 ppm) on L. monocytogenes distribution were assessed by means of the application of predictive models, literature information and data obtained experimentally. Once implemented, the probabilistic model was simulated by using Monte Carlo analysis. The probability distribution of L. monocytogenes contamination levels was determined for various scenarios. Model outputs showed that cross-contamination during slicing was an important source contributing to increase pathogen prevalence and concentration on final products, with transferred levels equal to 0.59 ± 0.48 log cfu/g. Under all simulated scenarios, formulation and storage conditions, the level of L. monocytogenes on sliced vacuum-packed chorizo at the consumption phase was estimated to be lower than 100 cfu/g and pressure treatments at 600 MPa for 10–12 min would result in noncontaminated packs. Overall, the probabilistic model developed in this study from raw material reception up to the end of the shelf-life (i.e., 90 days) of sliced fermented sausages is proposed as a suitable tool to determine combinations of HHP treatments and nitrite concentrations ensuring the compliance with microbiological criteria. application/pdf eng Elsevier https://creativecommons.org/licenses/by-nc-nd/4.0/ Possas, A., Valdramidis, V., García-Gimeno, R. M., & Pérez-Rodríguez, F. (2019). High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes. Innovative Food Science & Emerging Technologies, 52, 406-419. https://doi.org/10.1016/j.ifset.2019.01.017 Probabilistic model Cross-contamination High-pressure Risk assessment Ready-to-eat meat Nitrite reduction High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes info:eu-repo/semantics/article https://doi.org/10.1016/j.ifset.2019.01.017 Gobierno de España. RTA2013·00055-C02-02 info:eu-repo/semantics/openAccess