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Modelling of inactivation through heating for quantitative microbiological risk assessment (QMRA)
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. Unfortunate...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7015491/ https://www.ncbi.nlm.nih.gov/pubmed/32626060 http://dx.doi.org/10.2903/j.efsa.2018.e16089 |