A risk characterization model of Salmonella Typhimurium in Irish fresh pork sausages

A second-order simulation model was built to estimate the risk of Salmonella Typhimurium associated with the consumption of Irish fresh pork sausages. To select appropriate hazard characterization models, an initial appraisal of the current dose-response models was conducted. The cooking modality of grilling was associated with a higher mean risk of infection per serving (1.399 × 10− 6; 95% CI: 7.54 × 10− 7–2.65 × 10− 6) than frying (6.246 × 10− 7, 95% CI: 2.78 × 10− 7–1.17 × 10− 6). When the risk was extrapolated over the consumption in a year period, the mean risk of infection increased considerably to 8.541 × 10− 5 with an expected number of infections and illnesses of 184.3 (95% CI: 26–664) and 17 (95% CI: 2–63), respectively. Results highlighted the importance of consumer education, as scenario analysis predicted that, for the current level of Salmonella in pork sausage, decreasing the product's cold storage by approximately 8 h and cooking for an additional half minute can reduce the current risk level by ∼ 50%.