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Comment évaluer les risques liés à la présence de bactéries sporulées pathogènes dans les plats cuisinés cuits contenant des légumes : projet FAIR.

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

Auteurs : CARLIN F., GIRARDIN H., PECK M. W., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project.
  • Identifiant de la fiche : 2004-1752
  • Langues : Anglais
  • Source : Int. J. Food Microbiol. - vol. 60 - n. 2-3
  • Date d'édition : 25/10/2000

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