Potential application of quantitative microbiological risk assessment techniques to an aseptic-UHT process in the food industry

International Journal of Food Microbiology

Volumn 162, Issue 3, 2013, Pages 283-296

  Pujol, Laure ^a,b   Albert, Isabelle ^c   Johnson, Nicholas Brian ^d   Membré, Jeanne Marie ^a,b  

^a Ecole Nationale d'Ingenieurs des Techniques des Industries Agricoles et Alimentaires ENITIAA   (France)

^b LUNAM UNIVERSITÉ   (France)

^c UR1204 Mét risk   (France)

^d NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Commercial sterility; Food spoilage; Modelling microbial behaviour; Modelling post thermal process recontamination; Probabilistic risk assessment; Risk based food safety management

Indexed keywords

ASEPTIC ULTRA HIGH TEMPERATURE; BACTERIAL GROWTH; BAYES THEOREM; FOOD INDUSTRY; FOOD PROCESSING; MATHEMATICAL ANALYSIS; MATHEMATICAL MODEL; METRIC SYSTEM; MONTE CARLO METHOD; PROBABILITY; QUANTITATIVE MICROBIAL RISK ASSESSMENT; REVIEW; RISK ASSESSMENT; SENSITIVITY ANALYSIS; STATISTICAL ANALYSIS;

EID: 84874546756     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.01.021     Document Type: Review

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