The challenge of defining risk-based metrics to improve food safety: Inputs from the BASELINE project

International Journal of Food Microbiology

Volumn 184, Issue , 2014, Pages 2-7

  Manfreda, Gerardo ^a   De Cesare, Alessandra ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

EU legislation; Food safety objective; Food Hazard combinations; Microbiological criteria; Performance objective; Risk assessment

Indexed keywords

TOXIN;

ARTICLE; BRAIN SPONGIOSIS; CAMPYLOBACTERIOSIS; CATERING SERVICE; COMMERCIAL PHENOMENA; ESCHERICHIA COLI O157; FEEDING BEHAVIOR; FOOD; FOOD CONTROL; FOOD INDUSTRY; FOOD SAFETY; FOOT AND MOUTH DISEASE; GOOD MANUFACTURING PRACTICE; GOVERNMENT; HEALTH STATUS; HUMAN; HYGIENE; LAW; LISTERIA MONOCYTOGENES; LISTERIOSIS; MARKET; MEAT; NONHUMAN; POLICY; PROCESS CONTROL; PROTECTION; RISK ASSESSMENT; RISK MANAGEMENT; SALMONELLA; SHIGA TOXIN PRODUCING ESCHERICHIA COLI; TOTAL QUALITY MANAGEMENT;

EU LEGISLATION; FOOD SAFETY OBJECTIVE; FOOD/HAZARD COMBINATIONS; MICROBIOLOGICAL CRITERIA; PERFORMANCE OBJECTIVE; RISK ASSESSMENT;

ANIMALS; EUROPEAN UNION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SAFETY; HUMANS; LEGISLATION, FOOD; RISK ASSESSMENT;

EID: 84903517171     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.01.013     Document Type: Article

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