Quantitative risk assessment for hazards that arise from non-proteolytic Clostridium botulinum in minimally processed chilled dairy-based foods

Food Microbiology

Volumn 28, Issue 2, 2011, Pages 321-330

  Malakar, P K ^a   Barker, G C ^a   Peck, M W ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Bayesian networks; Dairy based product; Non proteolytic Clostridium botulinum; Risk assessment

Indexed keywords

ARTICLE; BACTERIAL SPORE; BAYES THEOREM; BIOLOGICAL MODEL; CLOSTRIDIUM BOTULINUM; DAIRY PRODUCT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; KINETICS; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; PRODUCT SAFETY; RISK ASSESSMENT;

BAYES THEOREM; CLOSTRIDIUM BOTULINUM; CONSUMER PRODUCT SAFETY; DAIRY PRODUCTS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; KINETICS; MODELS, BIOLOGICAL; RISK ASSESSMENT; SPORES, BACTERIAL;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM;

EID: 77956561949     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.04.004     Document Type: Article

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