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

We examined whether pork with suspected content of Salmonella Typhimurium D T104 (DT104) could be used for production of dry-cured sausages without jeo pardizing consumer safety. The results of the risk assessment showed. that if Salmonella is present in raw pork, it is usually in low numbers. Additio nally, during processing, an eventual presence of Salmonella will be reduce d with at least two log units. The simulations showed that only 1-2 DT104 w ould be present in dry-cured sausages made by Danish pork, and this extreme ly seldom. Likewise, up to 4 DT104 would be present in dry-cured sausages m ade by foreign pork. It is not clear whether these low numbers of DT104 are capable of producing disease at all. However, if higher numbers are presen t, disease might occur. Therefore, we set up a monitoring and managing prog ram, including a list with demands to processing in order to achieve minimu m two-log reduction of any DT104 bacteria. The suggested scheme implies a f ar better and more systematic monitoring than the current system, ensuring the consumer a higher degree of food safety.