Monte Carlo analysis of the product handling and high-pressure treatment effects on the Vibrio vulnificus risk to raw oysters consumers

Author:

Serment-Moreno Vinicio,Deng Kai,Wu Xulei,Su Yi-Cheng,Fuentes Claudio,Antonio Torres J.,Welti-Chanes Jorge

Funder

Tecnológico de Monterrey

USDA National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. When is simple good enough: a comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curves;Buchanan;Food Microbiol.,1997

2. Vibrio vulnificus infection: clinical manifestations, pathogenesis, and antimicrobial therapy;Chiang;J. Microbiol. Immunol. Infec.,2003

3. Effect of model parameter variability on the uncertainity of refrigerated microbial shelf-life estimates;Chotyakul;J. Food Process Eng,2011

4. Assessment of the uncertainty in thermal food processing decisions based on microbial safety objectives;Chotyakul;J. Food Eng.,2011

5. Qualitative and quantitative risk assessment;Coleman;Food Control,1999

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