Comparison of sensitivity analysis methods based on applications to a food safety risk assessment model

Risk Analysis

Volumn 24, Issue 3, 2004, Pages 573-585

  Patil, Sumeet R ^a,b   Frey, H Christopher ^a  

^a North Carolina State University   (United States)

^b RTI INTERNATIONAL   (United States)

Author keywords

Complex models; Critical control points; Food safety; Risk assessment; Sensitivity analysis

Indexed keywords

FOOD PRESERVATION; FOOD PRODUCTS; GRAPHIC METHODS; MATHEMATICAL MODELS; SENSITIVITY ANALYSIS; STATISTICAL METHODS; TEMPERATURE CONTROL;

CRITICAL CONTROL POINTS (CCP); HAZARD ANALYSIS; MUTUAL INFORMATION INDEX; WATER TEMPERATURE;

RISK ASSESSMENT;

WATER;

ASSESSMENT METHOD; FOOD SAFETY; RISK ASSESSMENT;

ANALYSIS OF VARIANCE; FOOD SAFETY; HAZARD ASSESSMENT; MATHEMATICAL ANALYSIS; MODEL; OYSTER; REVIEW; RISK ASSESSMENT; SENSITIVITY ANALYSIS; STATISTICAL ANALYSIS; VIBRIO PARAHAEMOLYTICUS;

ANALYSIS OF VARIANCE; ANIMALS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD POISONING; HUMANS; MODELS, STATISTICAL; OSTREIDAE; REFRIGERATION; RISK ASSESSMENT; SAFETY; SENSITIVITY AND SPECIFICITY; TIME FACTORS; VIBRIO PARAHAEMOLYTICUS;

EID: 3042765751     PISSN: 02724332     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.0272-4332.2004.00460.x     Document Type: Review

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