Risk assessment of staphylococcal poisoning due to consumption of informally-marketed milk and home-made yoghurt in Debre Zeit, Ethiopia

International Journal of Food Microbiology

Volumn 153, Issue 1-2, 2012, Pages 135-141

  Makita, Kohei ^a,b   Desissa, Fanta ^c   Teklu, Akafete ^c   Zewde, Girma ^c   Grace, Delia ^a  

^a INTERNATIONAL LIVESTOCK RESEARCH INSTITUTE   (Kenya)

^b RAKUNO GAKUEN UNIVERSITY   (Japan)

^c ADDIS ABABA UNIVERSITY   (Ethiopia)

Author keywords

Enterotoxin; Ethiopia; Milk; Participatory; Risk assessment; Staphylococcus aureus

Indexed keywords

YOGHURT;

ARTICLE; BACTERIAL GROWTH; DAIRY PRODUCT; FEEDING BEHAVIOR; FERMENTATION; FOOD INDUSTRY; FOOD INTAKE; FOOD PROCESSING; FOOD SAFETY; FOOD STORAGE; INCIDENCE; MARKETING; MILK; NONHUMAN; NUTRITIONAL VALUE; PH; RISK ASSESSMENT; SENSITIVITY ANALYSIS; STAPHYLOCOCCAL FOOD POISONING; STAPHYLOCOCCUS AUREUS; STOCHASTIC MODEL;

ANIMALS; COOKING; DAIRYING; ENVIRONMENT; ETHIOPIA; FERMENTATION; FOOD STORAGE; HUMANS; MILK; MODELS, STATISTICAL; RISK ASSESSMENT; STAPHYLOCOCCAL FOOD POISONING; STAPHYLOCOCCUS AUREUS; YOGURT;

STAPHYLOCOCCUS AUREUS;

EID: 84855435118     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.10.028     Document Type: Article

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