Quantitative microbiological risk assessment

International Journal of Food Microbiology

Volumn 66, Issue 1-2, 2001, Pages 21-29

  Hoornstra, E ^a   Notermans, S ^a  

^a TNO   (Netherlands)

Author keywords

Escherichia coli O157:H7; Quantitative risk assessment; Raw fermented sausages

Indexed keywords

VEROTOXIN;

ARTICLE; ESCHERICHIA COLI O157; FERMENTATION; FOOD CHAIN; FOOD CONTAMINATION; FOOD SAFETY; HEAT TREATMENT; MEAT; NONHUMAN; PASTEURIZATION; PROBABILITY; RISK ASSESSMENT; RISK MANAGEMENT; STORAGE;

ANIMALS; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; MEAT PRODUCTS; MICROBIOLOGICAL TECHNIQUES; RISK ASSESSMENT; SAFETY; SWINE;

ESCHERICHIA COLI;

EID: 0035927068     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00529-8     Document Type: Article

References (9)

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