Quantitative microbial risk assessment exemplified by Staphylococcus aureus in unripened cheese made from raw milk

International Journal of Food Microbiology

Volumn 78, Issue 1-2, 2002, Pages 155-170

  Lindqvist, Roland ^a   Sylvén, Susanne ^a   Vågsholm, Ivar ^b  

^a NATIONAL FOOD ADMINISTRATION   (Sweden)

^b NATIONAL VETERINARY INSTITUTE   (Sweden)

Author keywords

Cheese; Microbial risk assessment; Staphylococcus aureus

Indexed keywords

ENTEROTOXIN;

ARTICLE; BACTERIAL STRAIN; CHEESE; CHEESE RIPENING; CHEESEMAKING; CONTROLLED STUDY; DOSE RESPONSE; FOOD INTAKE; FOOD SAFETY; GROWTH RATE; MILK; MODEL; NONHUMAN; PH; PROBABILITY; QUANTITATIVE ANALYSIS; RISK ASSESSMENT; STAPHYLOCOCCUS AUREUS; STARTER CULTURE; STORAGE TEMPERATURE; VALIDATION PROCESS; ANIMAL; BACTERIAL COUNT; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; MONTE CARLO METHOD; REVIEW; SAFETY; TEMPERATURE;

ANIMAL; CHEESE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD HANDLING; HUMAN; HYDROGEN-ION CONCENTRATION; MILK; MONTE CARLO METHOD; RISK ASSESSMENT; STAPHYLOCOCCUS AUREUS; TEMPERATURE; ANIMALS; HUMANS;

STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 0037104998     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00237-4     Document Type: Article

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