{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,15]],"date-time":"2025-12-15T13:03:54Z","timestamp":1765803834118,"version":"3.48.0"},"reference-count":19,"publisher":"Wiley","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["EFS2","EFSA Journal"],"published-print":{"date-parts":[[2025,12]]},"abstract":"<jats:p>Abstract To ensure that ready\u2010to\u2010eat products are safe to eat, it is important to develop new tools to prevent and control bacterial contamination. Risk assessment has been gaining popularity in recent years and provides tools with which we can develop mathematical models for robust food safety management tools for use by health authorities, consumer protection agencies and industry stakeholders This training programme was developed under the EU\u2010FORA programme and had the goal of training a fellow in modern quantitative microbiological risk assessment (QMRA) methods through a hands\u2010on approach within the Unit of Microbiology and Risk Assessment at Universidad Politecnica de Cartagena (UPCT). The programme involved working on a case study focused on the microbiological safety of artisanal cheese, covering every step of a QMRA, including hazard identification, exposure assessment, hazard characterisation and risk characterisation. The case study was related to listeriosis, which constitutes a significant public health concern. Ready\u2010to\u2010eat foods, such as artisanal cheeses, provide an ideal environment for growth Listeria monocytogenes. The fellow developed skills in microbiological techniques such as preparation of thermal and growth experiments, development of a protocol for preparing artisanal cheeses at laboratory scale, as well as data analysis using the R programming language through the bioinactivation, biogrowth and biorisk packages. Experimental findings demonstrated that thermal treatment of milk at 60\u00b0C for 9 min causes more than 6 log\u2010reductions of Listeria below the detection limit, with similar kinetics in cow's and goat's milk. Conversely, storing the finished cheese at elevated temperatures (e.g. above 25\u00b0C) was shown to promote Listeria proliferation. This information was combined into kinetic models based on predictive microbiology, and applied in an academic exercise to evaluate the exposure of the consumer to the hazard and to estimate the illness per serving.<\/jats:p>","DOI":"10.2903\/j.efsa.2025.e231114","type":"journal-article","created":{"date-parts":[[2025,12,15]],"date-time":"2025-12-15T12:59:37Z","timestamp":1765803577000},"source":"Crossref","is-referenced-by-count":0,"title":["Training in tools and modelling to develop risk ranking and quantitative microbial risk assessment for cheese along the Polish and Spanish food"],"prefix":"10.2903","volume":"23","author":[{"given":"Olga","family":"S\u0119czkowska","sequence":"first","affiliation":[{"name":"Institute of Agricultural and Food Biotechnology \u2013 State Research Institute Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ana Baenas","family":"Soto","sequence":"additional","affiliation":[{"name":"Technical University of Cartagena, ETSIA Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pablo S.","family":"Fern\u00e1ndez Esc\u00e1mez","sequence":"additional","affiliation":[{"name":"Technical University of Cartagena, ETSIA Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alfredo Palop","family":"G\u00f3mez","sequence":"additional","affiliation":[{"name":"Technical University of Cartagena, ETSIA Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alberto","family":"Garre","sequence":"additional","affiliation":[{"name":"Technical University of Cartagena, ETSIA Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","reference":[{"key":"10.2903\/j.efsa.2025.e231114_ref1","doi-asserted-by":"crossref","unstructured":"Bonanno, L., Bergis, H., Gnanou\u2010Besse, N., Ass\u00e9r\u00e9, A., & Danan, C. (2024). Which domestic refrigerator temperatures in Europe? \u2010 Focus on shelf\u2010life studies regarding Listeria monocytogenes (Lm) in ready\u2010to\u2010eat (RTE) foods. Food Microbiology, 123, 104595. https:\/\/doi.org\/10.1016\/j.fm.2024.104595","DOI":"10.1016\/j.fm.2024.104595"},{"key":"10.2903\/j.efsa.2025.e231114_ref2","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.fm.2018.11.004","article-title":"A comparison of dynamic tertiary and competition models for describing the fate of listeria monocytogenes in Minas fresh cheese during refrigerated storage","volume":"79","author":"Cadavez","year":"2019","journal-title":"Food Microbiology"},{"key":"10.2903\/j.efsa.2025.e231114_ref3","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1111\/j.1365-2672.2009.04236.x","article-title":"Nonisothermal heat resistance determinations with the thermoresistometer Mastia","volume":"107","author":"Conesa","year":"2009","journal-title":"Journal of Applied Microbiology"},{"key":"10.2903\/j.efsa.2025.e231114_ref4","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1016\/j.foodcont.2015.08.019","article-title":"Survey of prevalence and seasonal variability of listeria monocytogenes in raw cow milk from Northern Italy","volume":"60","author":"Dalzini","year":"2016","journal-title":"Food Control"},{"key":"10.2903\/j.efsa.2025.e231114_ref5","doi-asserted-by":"crossref","unstructured":"EFSA and ECDC (European Food Safety Authority and European Centre for Disease Prevention and Control) . (2023). The European Union one health 2022 zoonoses report. EFSA Journal, 21, e8442. https:\/\/doi.org\/10.2903\/j.efsa.2023.8442","DOI":"10.2903\/j.efsa.2023.8442"},{"key":"10.2903\/j.efsa.2025.e231114_ref6","doi-asserted-by":"crossref","unstructured":"EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards) . (2018). Listeria monocytogenes contamination of ready\u2010to\u2010eat foods and the risk for human health in the EU. EFSA Journal, 16, 5134. https:\/\/doi.org\/10.2903\/j.efsa.2018.5134","DOI":"10.2903\/j.efsa.2018.5134"},{"key":"10.2903\/j.efsa.2025.e231114_ref7","doi-asserted-by":"crossref","first-page":"4019","DOI":"10.1111\/1541-4337.12768","article-title":"The occurrence, growth, and biocontrol of listeria monocytogenes in fresh and surface\u2010ripened soft and semisoft cheeses","volume":"20","author":"Falardeau","year":"2021","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.2903\/j.efsa.2025.e231114_ref8","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1007\/978-1-0716-4112-5","volume-title":"Basic protocols in predictive microbiology Softwares","author":"P\u00e9rez\u2010Rodr\u00edguez","year":"2025"},{"key":"10.2903\/j.efsa.2025.e231114_ref9","doi-asserted-by":"crossref","unstructured":"Garre, A., Gonz\u00e1lez\u2010Tejedor, G. A., Aznar, A., Fern\u00e1ndez, P. S., & Egea, J. A. (2019). Mathematical modelling of the stress resistance induced in listeria monocytogenes during dynamic, mild heat treatments. Food Microbiology, 84, 103248. https:\/\/doi.org\/10.1016\/j.fm.2019.06.002","DOI":"10.1016\/j.fm.2019.06.002"},{"key":"10.2903\/j.efsa.2025.e231114_ref10","doi-asserted-by":"crossref","first-page":"1","DOI":"10.18637\/jss.v107.i01","article-title":"Modeling population growth in R with the biogrowth package","volume":"107","author":"Garre","year":"2023","journal-title":"Journal of Statistical Software"},{"key":"10.2903\/j.efsa.2025.e231114_ref11","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1016\/S0168-1605(00)00362-7","article-title":"Structural model requirements to describe microbial inactivation during a mild heat treatment","volume":"59","author":"Geeraerd","year":"2000","journal-title":"International Journal of Food Microbiology"},{"key":"10.2903\/j.efsa.2025.e231114_ref12","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.tifs.2021.05.011","article-title":"Application of quantitative microbiological risk assessment (QMRA) to food spoilage: Principles and methodology","volume":"114","author":"Koutsoumanis","year":"2021","journal-title":"Trends in Food Science & Technology"},{"key":"10.2903\/j.efsa.2025.e231114_ref13","doi-asserted-by":"crossref","unstructured":"Mart\u00edn, I., Rodr\u00edguez, A., Al\u00eda, A., Mart\u00ednez\u2010Blanco, M., Lozano\u2010Ojalvo, D., & C\u00f3rdoba, J. J. (2022). Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity. International Journal of Food Microbiology, 361, 109444. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2021.109444","DOI":"10.1016\/j.ijfoodmicro.2021.109444"},{"key":"10.2903\/j.efsa.2025.e231114_ref14","first-page":"99","volume-title":"Microbial risk analysis of foods","author":"Doyle","year":"2008"},{"key":"10.2903\/j.efsa.2025.e231114_ref15","doi-asserted-by":"crossref","unstructured":"Possas, A., Hern\u00e1ndez, M., Esteban\u2010Carbonero, \u00d3., Valero, A., & Rodr\u00edguez\u2010L\u00e1zaro, D. (2022). Listeria monocytogenes survives better at lower storage temperatures in regular and low\u2010salt soft and cured cheeses. Food Microbiology, 104, 103979. https:\/\/doi.org\/10.1016\/j.fm.2021.103979","DOI":"10.1016\/j.fm.2022.103979"},{"key":"10.2903\/j.efsa.2025.e231114_ref16","volume-title":"Risk assessment methods for biological and chemical hazards in food","author":"Pouillot","year":"2020"},{"key":"10.2903\/j.efsa.2025.e231114_ref17","doi-asserted-by":"crossref","unstructured":"Serra\u2010Castell\u00f3, C., Costa, J. C., Jofr\u00e9, A., Bol\u00edvar, A., P\u00e9rez\u2010Rodr\u00edguez, F., & Bover\u2010Cid, S. (2022). A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham. International Journal of Food Microbiology, 363, 109491. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2022.109491","DOI":"10.1016\/j.ijfoodmicro.2021.109491"},{"key":"10.2903\/j.efsa.2025.e231114_ref18","doi-asserted-by":"crossref","first-page":"2071","DOI":"10.4315\/0362-028X.JFP-19-185","article-title":"Predictive model of listeria monocytogenes growth in queso fresco","volume":"82","author":"Thomas","year":"2019","journal-title":"Journal of Food Protection"},{"key":"10.2903\/j.efsa.2025.e231114_ref19","doi-asserted-by":"crossref","unstructured":"Wang, X., Liu, L., Liu, X., Wang, Y., Wang, Y., Qi, Y., Zhang, Z., Li, J., & Bai, L. (2025). Quantitative risk assessment of listeria monocytogenes in cooked meat products from retail to consumption in China. Food Control, 111499. https:\/\/doi.org\/10.1016\/j.foodcont.2025.111499","DOI":"10.1016\/j.foodcont.2025.111499"}],"container-title":["EFSA Journal"],"original-title":[],"link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.2903\/j.efsa.2025.e231114","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/onlinelibrary.wiley.com\/wol1\/doi\/10.2903\/j.efsa.2025.e231114\/fullpdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,12,15]],"date-time":"2025-12-15T12:59:42Z","timestamp":1765803582000},"score":1,"resource":{"primary":{"URL":"http:\/\/doi.wiley.com\/10.2903\/j.efsa.2025.e231114"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,12]]},"references-count":19,"URL":"https:\/\/doi.org\/10.2903\/j.efsa.2025.e231114","relation":{},"ISSN":["1831-4732","1831-4732"],"issn-type":[{"value":"1831-4732","type":"print"},{"value":"1831-4732","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,12]]}}}