{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T03:39:57Z","timestamp":1792985997248,"version":"4.5.0"},"reference-count":31,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2004,4,13]],"date-time":"2004-04-13T00:00:00Z","timestamp":1081814400000},"content-version":"vor","delay-in-days":12,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Risk Analysis"],"published-print":{"date-parts":[[2004,4]]},"abstract":"<jats:p>This article reports a quantitative risk assessment of human listeriosis linked to the consumption of soft cheeses made from raw milk. Risk assessment was based on data purposefully acquired inclusively over the period 2000\u20132001 for two French cheeses, namely: Camembert of Normandy and Brie of Meaux. Estimated <jats:italic>Listeria monocytogenes<\/jats:italic> concentration in raw milk was on average 0.8 and 0.3 cells\/L, respectively, in Normandy and Brie regions. A Monte Carlo simulation was used to account for the time\u2010temperature history of the milk and cheeses from farm to table. It was assumed that cell progeny did not spread within the solid cheese matrix (as they would be free to do in liquid broth). Interaction between pH and temperature was accounted for in the growth model. The simulated proportion of servings with no <jats:italic>L. monocytogenes<\/jats:italic> cell was 88% for Brie and 82% for Camembert. The 99th percentile of <jats:italic>L. monocytogenes<\/jats:italic> cell numbers in servings of 27 g of cheese was 131 for Brie and 77 for Camembert at the time of consumption, corresponding respectively to three and five cells of <jats:italic>L. monocytogenes<\/jats:italic> per gram. The expected number of severe listeriosis cases would be \u226410<jats:sup>\u22123<\/jats:sup> and \u22642.5 \u00d7 10<jats:sup>\u22123<\/jats:sup> per year for 17 million servings of Brie of Meaux and 480 million servings of Camembert of Normandy, respectively.<\/jats:p>","DOI":"10.1111\/j.0272-4332.2004.00440.x","type":"journal-article","created":{"date-parts":[[2004,4,13]],"date-time":"2004-04-13T16:04:54Z","timestamp":1081872294000},"page":"389-399","source":"Crossref","is-referenced-by-count":83,"title":["Risk Assessment of Listeriosis Linked to the Consumption of Two Soft Cheeses Made from Raw Milk: Camembert of Normandy and Brie of Meaux"],"prefix":"10.1111","volume":"24","author":[{"given":"Moez","family":"Sanaa","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Louis","family":"Coroller","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Olivier","family":"Cerf","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2004,4,13]]},"reference":[{"key":"e_1_2_7_2_2","doi-asserted-by":"publisher","DOI":"10.3201\/eid0505.990502"},{"key":"e_1_2_7_3_2","unstructured":"Anonymous. (2001).Joint FAO\/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods. Risk Characterization of Salmonella spp. in Eggs and Broiler Chicken and Listeria Monocytogenes in Ready\u2010to\u2010Eat Foods. Rome Italy : FAO ."},{"key":"e_1_2_7_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(01)00443-3"},{"key":"e_1_2_7_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0167-5877(98)00112-3"},{"key":"e_1_2_7_6_2","first-page":"163","article-title":"Origin of bovine milk contamination by Listeria monocytogenes","volume":"25","author":"Sanaa M.","year":"1996","journal-title":"Bulletin of International Dairy Federation"},{"key":"e_1_2_7_7_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(93)77628-6"},{"key":"e_1_2_7_8_2","doi-asserted-by":"publisher","DOI":"10.1016\/0168-1605(96)01107-5"},{"key":"e_1_2_7_9_2","doi-asserted-by":"publisher","DOI":"10.3201\/eid0706.010610"},{"key":"e_1_2_7_10_2","volume-title":"Horizontal Method for the Detection and Enumeration of Listeria monocytogenes\u2014Part 1: Detection Method","author":"Anonymous","year":"1996"},{"key":"e_1_2_7_11_2","volume-title":"Quantitative Risk Analysis. A Guide to Monte Carlo Simulation Modelling","author":"Vose D.","year":"1996"},{"key":"e_1_2_7_12_2","doi-asserted-by":"publisher","DOI":"10.1002\/bit.260100202"},{"key":"e_1_2_7_13_2","unstructured":"Rosso L.(1993).Modeling and predictive microbiology: Development of a new tool for the food industry (in French).Ph.D. thesis. University Claude Bernard Lyon France ."},{"key":"e_1_2_7_14_2","volume-title":"COST 914: Validation of predictive models in wide range of European foods","author":"Rosso L.","year":"1998"},{"key":"e_1_2_7_15_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(00)00223-3"},{"key":"e_1_2_7_16_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029900027758"},{"key":"e_1_2_7_17_2","doi-asserted-by":"publisher","DOI":"10.1051\/lait:1992318"},{"key":"e_1_2_7_18_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-50.5.372"},{"key":"e_1_2_7_19_2","first-page":"944","article-title":"Effect of various environmental parameters on the recovery of sublethally salt\u2010damaged and acid\u2010damaged Listeria monocytogenes","volume":"89","author":"Barker C.","year":"2001","journal-title":"Journal of Applied Microbiology"},{"key":"e_1_2_7_20_2","unstructured":"Br\u00e9and S.(1998).Biometric study of the response of a bacterial population to unfavorable variation of temperature or pH (in French).Ph.D. thesis. University Claude Bernard Lyon France ."},{"key":"e_1_2_7_21_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(98)00064-6"},{"key":"e_1_2_7_22_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-53.8.652"},{"key":"e_1_2_7_23_2","first-page":"161","article-title":"Survival of osmotic and acid stress by Listeria monocytogenes strains of clinical or meat origin","volume":"56","author":"Dykes G. A.","year":"2000","journal-title":"International Journal of Food Protection"},{"key":"e_1_2_7_24_2","doi-asserted-by":"publisher","DOI":"10.1051\/lait:1993219"},{"key":"e_1_2_7_25_2","unstructured":"Le Marc Y.(2001).Developing a modular model to describe the effect of interactions between environmental factors on growth ability ofListeria(in French).Ph.D. thesis. University of Western Brittany Brest France ."},{"key":"e_1_2_7_26_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(00)00167-7"},{"key":"e_1_2_7_27_2","doi-asserted-by":"publisher","DOI":"10.1051\/lait:19961-216"},{"key":"e_1_2_7_28_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(02)00117-4"},{"key":"e_1_2_7_29_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(01)00651-1"},{"key":"e_1_2_7_30_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(01)00650-X"},{"key":"e_1_2_7_31_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(01)00541-4"},{"key":"e_1_2_7_32_2","unstructured":"Whiting R.(2001).Relative Risk to Public Health from FoodborneListeria monocytogenesAmong Selected Categories of Ready\u2010to\u2010Eat Foods. FDA\/Center for Food Safety and Applied Nutrition USDA\/Food Safety and Inspection Service Centers for Disease Control and Prevention . 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