State of the art in benefit-risk analysis: Food microbiology

Food and Chemical Toxicology

Volumn 50, Issue 1, 2012, Pages 33-39

  Magnusson S H ^a   Gunnlaugsdottir H ^a   van Loveren, H ^b   Holm, F ^c   Kalogeras, N ^d   Leino, O ^e   Luteijn, J M ^f   Odekerken, G ^d   Pohjola, M V ^e   Tijhuis, M J ^b,d   Tuomisto, J T ^e   Ueland, O ^g   White, B C ^f   Verhagen, H ^b,f,h  

^a Matis ohf Iceland   (Iceland)

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

^c FoodGroup Denmark and Nordic NutriScience   (Denmark)

^d MAASTRICHT UNIVERSITY   (Netherlands)

^e NATIONAL PUBLIC HEALTH INSTITUTE   (Finland)

^f UNIVERSITY OF ULSTER   (United Kingdom)

^g NOFIMA   (Norway)

^h MAASTRICHT UNIVERSITY   (Netherlands)

Author keywords

Benefit risk assessment; Food microbiology; Microbiological risk assessment; Risk assessment

Indexed keywords

ANTIBIOTIC AGENT; DISINFECTANT AGENT; DRINKING WATER; FUNGICIDE; MYCOTOXIN; PROBIOTIC AGENT;

BACTERIAL GROWTH; BACTERIUM CONTAMINATION; BEER; BIFIDOBACTERIUM; CHLORINATION; CRYPTOSPORIDIUM PARVUM; DAIRY PRODUCT; DISINFECTION; EXPOSURE; FERMENTED PRODUCT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD SPOILAGE; HAZARD ASSESSMENT; HUMAN; LACTOBACILLUS; NONHUMAN; OZONATION; REVIEW; RISK ASSESSMENT; RISK BENEFIT ANALYSIS; WINE;

FOOD MICROBIOLOGY; RISK ASSESSMENT;

BACTERIA (MICROORGANISMS);

EID: 84155186681     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2011.06.005     Document Type: Review

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