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Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project.

Author(s) : CARLIN F., GIRARDIN H., PECK M. W., et al.

Type of article: Article

Summary

This article describes some original results obtained in the course of the project. The results and information collected from scientific literature or from the expertise of the participants are integrated into the microbial risk assessment, using both a Bayesian belief network approach and a process risk model approach, previously applied to other foodborne hazards.

Details

  • Original title: Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project.
  • Record ID : 2004-1752
  • Languages: English
  • Source: Int. J. Food Microbiol. - vol. 60 - n. 2-3
  • Publication date: 2000/10/25

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