Quantitative risk assessment of human salmonellosis from the consumption of a turkey product in collective catering establishments

International Journal of Food Microbiology

Volumn 80, Issue 1, 2003, Pages 17-30

  Bemrah, N ^a   Bergis, H ^b   Colmin, C ^a   Beaufort, A ^b   Millemann, Y ^a   Dufour, B ^b   Benet, J J ^a   Cerf, O ^a   Sanaa, M ^a  

^a ECOLE NATIONALE VÉTÉRINAIRE D ALFORT   (France)

^b Healthy Pigs Production and Experimentation Section   (France)

Author keywords

Dose response; Microbial risk assessment; Monte Carlo simulation; Salmonella; Thermal inactivation; Turkey product

Indexed keywords

ARTICLE; BACTERIUM CONTAMINATION; CALCULATION; CATERING SERVICE; CONTROLLED STUDY; COOKING; FOOD INTAKE; FOOD STORAGE; INFECTION RISK; LOW TEMPERATURE; MONTE CARLO METHOD; NONHUMAN; PREVALENCE; RISK ASSESSMENT; SALMONELLA; SALMONELLOSIS; TURKEY (BIRD);

ANIMALS; CONSUMER PRODUCT SAFETY; COOKERY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; MEAT PRODUCTS; MODELS, BIOLOGICAL; MONTE CARLO METHOD; RISK ASSESSMENT; SALMONELLA; SALMONELLA FOOD POISONING; TURKEYS;

SALMONELLA;

EID: 0037437444     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00145-9     Document Type: Article

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