Assessment of the human risk associated with use of pork with possible presence of Salmonella Typhimurium DT104 for dry-cured sausages

摘要

We examined whether pork with suspected content of Salmonella typhimurium DT104 (DT104) could be used for production of dry-cured sausages without jeopardizing consumer safety. The results of the risk assessment showed, that if Salmonella is present in raw pork, it is usually in low numbers.