An identification procedure for foodborne microbial hazards

International Journal of Food Microbiology

Volumn 38, Issue 1, 1997, Pages 1-15

  Van Gerwen, S J C ^a   De Wit, J C ^a   Notermans, S ^b   Zwietering, M H ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

Author keywords

HACCP; Microbial hazard identification; Pathogen; Quantitative risk assessment

Indexed keywords

ARTICLE; CONSUMER; FOOD CONTAMINATION; FOOD CONTROL; HEALTH HAZARD; METHODOLOGY; MICROORGANISM; RISK ASSESSMENT; SCIENCE;

ANIMALS; DATABASES, FACTUAL; DECISION MAKING, COMPUTER-ASSISTED; ENVIRONMENTAL EXPOSURE; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SUPPLY; MEAT PRODUCTS; MILK; PROPORTIONAL HAZARDS MODELS; RISK ASSESSMENT; SOLANUM TUBEROSUM; SWINE;

EID: 0031446707     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(97)00077-9     Document Type: Article

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