Training in quantitative microbial risk assessment of in processing chains: Quantification of biofilm-cells transfer integrating virulence and persistence factors.

Food safety is a global challenge, with nearly 1 in 10 people worldwide falling ill each year from consuming contaminated food. The risk is particularly high in ready-to-eat (RTE) products, which are consumed without further cooking to eliminate harmful microorganisms. To address this, the University of Cordoba and the University of Bologna, in the framework of the EU-FORA programme, developed a training programme focused on quantitative microbial risk assessment (QMRA) for in RTE food processing chains, a significant public health concern due to its association with severe foodborne illnesses. The programme aimed to train the fellow in advanced food microbiology techniques, predictive modelling and comprehensive QMRA methodologies. The fellow gained hands-on experience with predictive microbiology models applied to real-world scenarios, particularly RTE meat and fish products. Activities included developing predictive models for microbial growth and conducting challenge tests to evaluate behaviour in various foods. Emphasising data collection and statistical analysis, the fellowship explores the dynamics of Listeria within the food supply chain. A case study on sliced cooked ham demonstrates QMRA's application, using Monte Carlo simulations to estimate Listeria concentrations at consumption, ultimately informing risk management strategies. This initiative aimed to increase the number of food safety risk assessment experts in Europe, thereby enhancing public health outcomes related to foodborne diseases.