Effects of at-home-preparation on the risk of foodborne illness in Japan: Analysis of quantitative microbial risk assessment of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni in lettuce salad made at home-Reference-Cited by-同舟云学术

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Effects of at-home-preparation on the risk of foodborne illness in Japan: Analysis of quantitative microbial risk assessment of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni in lettuce salad made at home

Published:2024-12 Issue: Volume:27-28 Page:100316
ISSN:2352-3522
Container-title:Microbial Risk Analysis
language:en
Short-container-title:Microbial Risk Analysis

Author:

Abe Hiroki,Ando Akihiro,Koyama Kento,Koseki Shigenobu^ORCID

Publisher

Elsevier BV

Reference59 articles.

1. Quantifying recontamination through factory environments—A review;Aantrekker;Int. J. Food Microbiol.,2003

2. Analysis of a quantitative risk assessment of listeriosis from pasteurized milk: the combinations of which factors cause listeriosis in this low-risk food?;Abe;Food Control,2023

3. Vegetable information -lettuce- [WWW Document],2019

4. Trends in lettuce supply and demand - changes in planted acreage and volume of shipments [WWW Document],2011

5. Cross-contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives;Asselt;J. Appl. Microbiol.,2008

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