Improving quantitative exposure assessment by considering genetic diversity of B. cereus in cooked, pasteurised and chilled foods

International Journal of Food Microbiology

Volumn 128, Issue 1, 2008, Pages 165-173

  Afchain, A L ^a   Carlin, F ^b   Nguyen the, C ^b   Albert, I ^a  

^a AGROPARISTECH   (France)

^b UNIVERSITY OF AVIGNON   (France)

Author keywords

Bacillus cereus; Bacterial diversity; Food production chain; Minimal processing; Modelling; Monte Carlo simulation; Quantitative microbial risk assessment

Indexed keywords

ARTICLE; BACILLUS CEREUS; BACTERIAL STRAIN; BACTERIAL TRANSMISSION; BACTERIUM CONTAMINATION; COOKED FOOD; FOOD PROCESSING; FOOD STORAGE; GENETIC VARIABILITY; HEAT TOLERANCE; INDUCED HYPOTHERMIA; MONTE CARLO METHOD; PASTEURIZATION; QUANTITATIVE ANALYSIS;

BACILLUS CEREUS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; GENETIC VARIATION; KINETICS; MODELS, BIOLOGICAL; MONTE CARLO METHOD; PHYLOGENY; PREDICTIVE VALUE OF TESTS; RISK ASSESSMENT; SPECIES SPECIFICITY;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS);

EID: 54249086537     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.07.028     Document Type: Article

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