Modelling of inactivation through heating for quantitative microbiological risk assessment (QMRA)

Modelling of inactivation through heating for quantitative microbiological risk assessment (QMRA)

Abstract EFSA regards the household as a stage in the food chain that is important for the final number of food‐borne infections. The fate of a pathogen in the private kitchen largely depends on consumer hygiene during preparation of food and on its proper cooking, especially in the case of meat. Un...

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Bibliographic Details
Main Authors: National Institute for Public Health and the Environment (RIVM), the Netherlands, M Pesciaroli, JE Chardon, EG Evers
Format: Article
Language:English
Published: Wiley 2018-08-01
Series:EFSA Journal
Subjects:
QMRA
Exposure assessment
D/z model
home preparation
meat
heating
Online Access:https://doi.org/10.2903/j.efsa.2018.e16089

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