A risk characterization model of Salmonella Typhimurium in Irish fresh pork sausages

Food Research International

Volumn 45, Issue 2, 2012, Pages 1184-1193

  Gonzales Barron, U A ^a   Redmond, G ^a   Butler, F ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Dose response; Negative binomial; Pork sausage; Risk assessment; Salmonella; Simulation

Indexed keywords

CONSUMER EDUCATION; CURRENT LEVELS; DOSE RESPONSE; DOSE-RESPONSE MODELS; FRESH PORK; MEAN-RISK; NEGATIVE BINOMIAL; PORK SAUSAGE; RISK CHARACTERIZATION; RISK LEVELS; SALMONELLA TYPHIMURIUM; SCENARIO ANALYSIS; SECOND ORDERS; SIMULATION; SIMULATION MODEL;

COLD STORAGE; COMPUTER SIMULATION; RISK ASSESSMENT; RISK PERCEPTION; SALMONELLA;

MEATS;

SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 84857421768     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.04.036     Document Type: Article

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