Abstract: The aim of this study was to quantify the cross-contamination of Listeria monocytogenes during the chopping and stuffing of low-temperature emulsified sausage. After being inoculated with 1 mL of L. monocytogenes suspension, 25 g of cured meat was used to simulate the processing of low-temperature emulsified sausage. The transfer rate of L. monocytogenes between different media was determined during chopping and stuffing to establish an exposure assessment model for L. monocytogenes cross-contamination. Moreover, the morbidity of healthy and susceptible populations after consumption of L. monocytogenes-contaminated sausages were compared using exponential model, Beta-Poisson model, Weibull-Gamma model and Log-Logistic model. The results showed that the transfer rate of L. monocytogenes from the processing equipment to meat samples was higher than that of the opposite direction significantly (P < 0.05). Based on morbidity calculation and risk consideration, Weibull-Gamma model was the most reasonable dose-response model and the morbidity with consideration of L. monocytogenes cross-contamination during chopping and stuffing was significantly higher than that without the consideration.

Key words: low-temperature emulsified sausage, Listeria monocytogenes, cross-contamination, quantitative risk assessment, exposure assessment model, dose-response model