(Q40799563)

23 September 2017

A QMRA Model for Salmonella in Pork Products During Preparation and Consumption (English)

1 reference

23 September 2017

3

1 reference

23 September 2017

A N Swart

1

1 reference

PubMed ID

26857651

23 September 2017

F van Leusden

series ordinal

2

1 reference

PubMed ID

26857651

23 September 2017

language of work or name

1 reference

9 February 2016

1 reference

23 September 2017

1 reference

23 September 2017

36

1 reference

23 September 2017

3

1 reference

23 September 2017

516-530

1 reference

A retail and consumer phase model for exposure assessment of Bacillus cereus.

23 September 2017

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Consumer food handling in the home: a review of food safety studies

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Improving food safety in the domestic environment: the need for a transdisciplinary approach

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

The impact of consumer phase models in microbial risk analysis

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

A community-based outbreak of Salmonella enterica serotype Typhimurium associated with salami consumption in Northern Italy.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Outbreak of Salmonella Goldcoast infections linked to consumption of fermented sausage, Germany 2001.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Quantitative survival of native Salmonella serovars during storage of frozen raw pork.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

ComBase: a common database on microbial responses to food environments.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

A dynamic approach to predicting bacterial growth in food.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

A quantitative analysis of cross-contamination of Salmonella and Campylobacter spp. via domestic kitchen surfaces.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Unrealistic optimism about future life events

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Comparison of sensitivity analysis methods based on applications to a food safety risk assessment model

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Cross-contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Risk factors for salmonella food poisoning in the domestic kitchen--a case control study.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Cross-contamination of lettuce (Lactuca sativa L.) with Escherichia coli O157:H7 via contaminated ground beef.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Transfer of Salmonella and Campylobacter from stainless steel to romaine lettuce

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Quantification of campylobacter species cross-contamination during handling of contaminated fresh chicken parts in kitchens

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Thermal inactivation D- and z-values of Salmonella serotypes and listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Modeling Growth of Clostridium perfringens in Pea Soup During Cooling

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

Consumer food preparation and its implication for survival ofCampylobacter jejunion chicken

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FRISA.12522

21 January 2018

Identifiers

DOI

10.1111/RISA.12522

1 reference

23 September 2017

1 reference

PubMed ID

26857651