The aim of this study was to assess the risk of food poisoning caused by Listeria monocytogenes in Jinhua ham processed using modern processing techniques. The parameters affecting the growth of Listeria monocytogenes during the production and sale of Jinhua ham, such as pH, water activity, temperature, lactic acid bacteria quantity, were investigated. The initial contamination rate of Listeria monocytogenes in raw pork was also evaluated. Listeria monocytogenes growth model and deactivation model were used to evaluate the exposure levels to Listeria monocytogenes in Jinhua ham. The risk of listeriosis after consumption of ready-to-eat Jinhua ham slices in different populations was explored. The results showed that the contamination level of Jinhua ham in the market was −9.47~7.05 lg CFU/g (90% confidence interval). The probability of listeriosis from ready-to-eat Jinhua ham slices consumption per portion consumed in healthy adults and at-risk populations were estimated with average values of
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