Contamination and quantitative microbial risk assessment of commercial salami in Southern Brazil

Salami is a traditional fermented meat product widely consumed in southern Brazil, where both industrial and artisanal versions are commonly available. Due to its ready-to-eat nature and often informal production practices, salami may pose microbiological risks, particularly when its moisture content exceeds regulatory limits. This study evaluated the microbiological quality of salami sold in Concórdia, Santa Catarina (Brazil), focusing on moisture content, the presence of coagulase-positive Staphylococcus aureus, Salmonella spp., and thermotolerant coliforms. Additionally, a Quantitative Microbial Risk Assessment (QMRA) was conducted to estimate infection risks associated with the consumption of contaminated products. This is one of the first studies to combine microbiological analysis, moisture assessment, and QMRA for artisanal salami in southern Brazil, addressing a gap in food safety knowledge in this culturally important product. All 20 salami samples analyzed across four sampling events from five brands exceeded the Brazilian legal limit of 40% moisture content, with values ranging from 43% to 65%. Although Salmonella spp. and Staphylococcus aureus were not detected, thermotolerant coliforms exceeded regulatory limits (103 CFU/g) in multiple samples. The QMRA revealed annual infection probabilities associated with the consumption of salami contaminated with specific pathogens: 27% for enteropathogenic Escherichia coli (EPEC), 71% for Salmonella typhi, and 98.1% for Staphylococcus aureus. These findings highlight the potential health risks posed by occasional contamination and the need for improved hygienic practices, moisture control, and implementation of risk-based food safety systems such as Hazard Analysis and Critical Control Points. Overall, this study emphasizes that microbiological testing alone may underestimate consumer risk and supports the use of QMRA as a complementary tool for food safety decision-making, especially in traditionally produced fermented meat products.