A probabilistic analysis of Clostridium perfringens growth during food service operations

International Journal of Food Microbiology

Volumn 73, Issue 2-3, 2002, Pages 315-329

  Fazil, Aamir M ^a   Ross, Tom ^b   Paoli, Greg ^c   Vanderlinde, Paul ^d   Desmarchelier, Patricia ^d   Lammerding, Anna M ^a  

^a HEALTH CANADA   (Canada)

^b UNIVERSITY OF TASMANIA   (Australia)

^c Decisionalysis Risk Consultants Inc   (Canada)

^d CSIRO   (Australia)

Author keywords

Clostridium perfringens; Food service; Growth; Model; Monte Carlo; Probability; Simulation

Indexed keywords

ARTICLE; BACTERIAL GROWTH; CATERING SERVICE; CLOSTRIDIUM PERFRINGENS; CONTROLLED STUDY; DECISION MAKING; FOOD INDUSTRY; FOOD SAFETY; HUMAN; HUMAN EXPERIMENT; NONHUMAN; NORMAL HUMAN; PROBABILITY; QUANTITATIVE ANALYSIS; RISK ASSESSMENT; THEORETICAL MODEL;

CLOSTRIDIUM PERFRINGENS; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SERVICES; MODELS, BIOLOGICAL; MONTE CARLO METHOD; RISK ASSESSMENT; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS; TRIXIS;

EID: 0037061168     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00667-5     Document Type: Article

References (11)

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7. Clostridia