Assessment of the human risk associated with use of pork with possible presence of Salmonella Typhimurium DT104 for dry-cured sausages

Berliner und Munchener Tierarztliche Wochenschrift

Volumn 114, Issue 9-10, 2001, Pages 366-369

  Alban, L ^a   Olsen, A M ^a   Nielsen, B ^a   Sorensen R ^a   Jessen, B ^a  

^a Danske Slagterier   (Denmark)

Author keywords

Food safety; Monte Carlo simulation; Risk analysis; Salami

Indexed keywords

ANIMAL; CONFERENCE PAPER; FOOD CONTROL; FOOD POISONING; HUMAN; MEAT; MICROBIOLOGY; MONTE CARLO METHOD; PATHOGENICITY; RISK ASSESSMENT; SAFETY; SALMONELLA TYPHIMURIUM; SWINE;

ANIMALS; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; HUMANS; MEAT PRODUCTS; MONTE CARLO METHOD; RISK ASSESSMENT; SALMONELLA FOOD POISONING; SALMONELLA TYPHIMURIUM; SWINE;

ANIMALIA; SALMONELLA; SALMONELLA TYPHIMURIUM; SUS SCROFA; TYPHIMURIUM;

EID: 0034779528     PISSN: 00059366     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (4)

1. A review of human Salmonellosis: I. Infective dose