Cooking practices in the kitchen - Observed versus predicted behavior

Risk Analysis

Volumn 29, Issue 4, 2009, Pages 533-540

  Van Asselt, Esther ^a,b   Fischer, Arnout ^b   De Jong, Aarieke E I ^a,b,c   Nauta, Maarten J ^a   De Jonge, Rob ^a  

^a NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c Voedsel en Waren Autoriteit Netherlands   (Netherlands)

Author keywords

Campylobacter jejuni; Cross contamination; Domestic kitchen; Microbial risk assessment; Model

Indexed keywords

BACTERIAL LEVELS; CAMPYLOBACTER JEJUNI; CAMPYLOBACTERIOSIS; CHICKEN BREAST FILLETS; COOKING TIME; CROSS-CONTAMINATION; DOMESTIC KITCHEN; HEATING TIME; MICROBIAL ANALYSIS; MICROBIAL CONTAMINATIONS; MICROBIAL RISK ASSESSMENT; MICROBIOLOGICAL RISK ASSESSMENTS; MODEL PREDICTIONS; TRANSFER RATES;

DATA TRANSFER RATES; KITCHENS; MEATS; RISK ASSESSMENT; RISK MANAGEMENT; RISK PERCEPTION;

CONTAMINATION;

ACCURACY ASSESSMENT; BACTERIAL DISEASE; COMPARATIVE STUDY; HEALTH RISK; POULTRY; RISK ASSESSMENT; VARIANCE ANALYSIS; VIDEOGRAPHY;

ACCURACY; ARTICLE; BACTERIUM CONTAMINATION; BACTERIUM DETECTION; BEHAVIOR; CAMPYLOBACTER JEJUNI; CAMPYLOBACTERIOSIS; COOKING; FOOD CONTAMINATION; FOOD SAFETY; HEATING; HUMAN; INFECTION RISK; KITCHEN; NORMAL HUMAN; OBSERVATION; PREDICTION; QUANTITATIVE ANALYSIS; RAW MEAT; RISK ASSESSMENT; RISK FACTOR; TIME; VALIDATION PROCESS; VARIANCE; VIDEORECORDING;

COOKERY; FOOD MICROBIOLOGY; MODELS, THEORETICAL; RISK ASSESSMENT;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER JEJUNI;

EID: 62749103863     PISSN: 02724332     EISSN: 15396924     Source Type: Journal    
DOI: 10.1111/j.1539-6924.2008.01189.x     Document Type: Article

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