A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs

International Journal of Food Microbiology

Volumn 166, Issue 3, 2013, Pages 433-449

  Daelman, Jeff ^a   Membré, Jeanne Marie ^b,c   Jacxsens, Liesbeth ^a   Vermeulen, An ^a,d   Devlieghere, Frank ^a   Uyttendaele, Mieke ^a  

^a GHENT UNIVERSITY   (Belgium)

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

^c LUNAM UNIVERSITÉ   (France)

^d CPMF2 Flemish Cluster Predictive Microbiology in Foods   (Belgium)

Author keywords

Bacillus cereus; Exposure assessment; Probabilistic model; REPFEDs

Indexed keywords

ARTICLE; BACILLACEAE; BACILLUS CEREUS; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL SPORE; COLONY FORMING UNIT; CONSUMER ATTITUDE; CONTROLLED STUDY; CRYOPRESERVATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD INTAKE; FOOD PACKAGING; FOOD PROCESSING; FOOD SPOILAGE; FOOD STORAGE; GERMINATION; GROWTH RATE; MODULAR PROCESS RISK MODEL; NONHUMAN; PASTEURIZATION; QUANTITATIVE ANALYSIS; QUANTITATIVE MICROBIOLOGICAL EXPOSURE ASSESSMENT; REFRIGERATED AND PROCESSED FOODS OF EXTENDED DURABILITY; SHELF LIFE; SPOROGENESIS; STATISTICAL MODEL; STORAGE TEMPERATURE;

BACILLUS CEREUS;

EID: 84883670950     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.08.004     Document Type: Article

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