(Q59325604)

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The HACCP concept: specification of criteria using quantitative risk assessment

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The HACCP concept: specification of criteria using quantitative risk assessment (English)

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S. Notermans

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1

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G. Gallhoff

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2

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M.H. Zwietering

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G.C. Mead

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publication date

February 1995

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published in

Food Microbiology

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volume

12

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page(s)

81-90

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Estimates of morbidity and mortality rates for diarrheal diseases in American children.

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Specific human antibodies to enterotoxins A, B, and C1 of Staphylococcus: their increased synthesis in staphylococcal infection.

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Use of microbial risk assessment in setting US drinking water standards

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An outbreak of foodborne botulism associated with contaminated hazelnut yoghurt

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The HACCP concept: identification of potentially hazardous micro-organisms

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7 January 2021

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10.1016/S0740-0020(95)80082-4

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(Q59325604)

The HACCP concept: specification of criteria using quantitative risk assessment

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