Risk assessment and predictive microbiology

Journal of Food Protection

Volumn 59, Issue 3 SUPPL., 1996, Pages 31-36

  Buchanan, Robert L ^a   Whiting, Richard C ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Modeling; Risk analysis

Indexed keywords

EID: 0002314267     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028x-59.13.31     Document Type: Article

References (8)

1. Buchanan, R. L. 1994. Enhancing food safety through the use of predictive microbiology, p. 169-204. Proc. 3rd ASEPT Int. Conf. Food Safety. Laval, France, June, 1994.
2. D'Aoust, J.-Y. 1985. Infective dose of Salmonella typhimurium in cheddar cheese. Am. J. Epidemiol. 122:717-720.
3. Gibson, A. M., N. Bratchell, and T. A. Roberts. 1988. Predicting microbial growth: growth response of salmonellae in a laboratory medium as affected by pH, sodium chloride, and storage temperature. Int. J. Food Microbiol. 6:155-178.
4. Greenwood, M. H., and W. L. Hooper. 1983. Chocolate bars contaminated with Salmonella napoli: an infectivity study. Brit. Med. J. 286:1394.
5. Haas, C. N. 1983. Estimation of risk due to low doses of microorganisms: A comparison of alternative methodologies. Am. J. Epidemiol. 118:573-582.
6. Rose, J. B., and C. P. Gerba. 1991. Use of risk assessment for development of microbial standards. Water Sci. Technol. 24:29-34.
7. Whiting, R. C., and R. L. Buchanan. 1994. IFT scientific status summary: microbial modeling. Food Technol. 48(65):113-120.
8. Zaika, L. L., J. G. Phillips, and R. L. Buchanan. 1992. Model for aerobic growth of Shigella flexneri under various conditions of temperature, pH, sodium chloride and sodium nitrite concentrations. J. Food Prot. 55:509-513.