Robabilistic risk model for staphylococcal intoxication from pork-based food dishes prepared in food service establishments in korea

Journal of Food Protection

Volumn 72, Issue 9, 2009, Pages 1897-1908

  Kim, Hyun Jung ^a,b   Griffiths, Mansel W ^a   Fazil, Aamir M ^c   Lammerding, Anna M ^c  

^a UNIVERSITY OF GUELPH   (Canada)

^b Korea Food Research Institute   (South Korea)

^c PUBLIC HEALTH AGENCY OF CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

STAPHYLOCOCCUS AUREUS;

ENDOTOXIN;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATERING SERVICE; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HUMAN; ISOLATION AND PURIFICATION; KOREA; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; MONTE CARLO METHOD; PREDICTIVE VALUE; PREVALENCE; PROBABILITY; PRODUCT SAFETY; RISK ASSESSMENT; RISK FACTOR; STANDARD; STAPHYLOCOCCAL FOOD POISONING; STAPHYLOCOCCUS AUREUS; STATISTICS; SWINE; TEMPERATURE; TIME;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ENDOTOXINS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SERVICES; HUMANS; KOREA; MEAT PRODUCTS; MONTE CARLO METHOD; PREDICTIVE VALUE OF TESTS; PREVALENCE; PROBABILITY; RISK ASSESSMENT; RISK FACTORS; STAPHYLOCOCCAL FOOD POISONING; STAPHYLOCOCCUS AUREUS; SWINE; TEMPERATURE; TIME FACTORS;

EID: 70349429836     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.9.1897     Document Type: Article

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