The Use of Epidemiological Data to Direct Resources in Food Safety Control
Author:
Publisher
Walter de Gruyter GmbH
Subject
Public Health, Environmental and Occupational Health,Pollution,Health (social science)
Link
https://www.degruyter.com/document/doi/10.1515/REVEH.2000.15.4.381/pdf
Reference17 articles.
1. Identification, assessment and management of food-qrelated microbiological hazards: historical, fundamental and psycho-social essentials1Presented, in part, to the First International Eijkman Post-graduate Course in Food Safety at the University of Wisconsin, River Falls, USA, 26th May 1995; the AIFST Regional Meeting, Sydney, 12th October 1995; the Veterinary Public Health Course at Zagreb, Croatia, 6th March 1996; the Microbiological Food Safety Seminar, Taipei, Taiwan, 11th June 1996; the Mercosur Food Protection Conference, Buenos Aires, Argentina, 28th November 1996; the Food Microbiology and Safety in International Perspective Course, University of Wisconsin at River Falls, 4–10 June 1997; and the Regional Public Health and Preventive Medicine Conference, Bologna, 19th November 1997.1
2. HACCP as a Regulatory Innovation to Improve Food Safety in the Meat Industry
3. Quantitative Microbiological Risk Assessment: Principles Applied to Determining the Comparative Risk of Salmonellosis from Chicken Products
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1. Position of the American Dietetic Association: Food and water safety;Journal of the American Dietetic Association;2003-09
2. Clinical Pharmacology of Antimicrobial Use in Humans and Animals;The Journal of Clinical Pharmacology;2002-06
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