Quantitative Microbial Risk Assessment of Salmonellosis from the Consumption of Australian Pork: Minced Meat from Retail to Burgers Prepared and Consumed at Home-Reference-Cited by-同舟云学术

Quantitative Microbial Risk Assessment of Salmonellosis from the Consumption of Australian Pork: Minced Meat from Retail to Burgers Prepared and Consumed at Home

Published:2018-08-24 Issue:12 Volume:38 Page:2625-2645
ISSN:0272-4332
Container-title:Risk Analysis
language:en
Short-container-title:Risk Analysis

Author:

Gurman Phillip M.¹²³,Ross Tom³,Kiermeier Andreas⁴

Affiliation:

1. Animal Genetics and Breeding UnitUniversity of New EnglandArmidale New South Wales Australia

2. South Australian Research and Development InstituteUrrbrae South Australia 5064 Australia

3. Tasmanian Institute of AgricultureUniversity of TasmaniaHobart Tasmania Australia

4. Statistical Process Improvement Consulting and Training Pty LtdGumeracha South Australia 5233 Australia

Funder

Australian Pork Limited

Publisher

Wiley

Subject

Physiology (medical),Safety, Risk, Reliability and Quality

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/risa.13163

Reference71 articles.

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2. Anonymous. (2016).Annual report on zoonoses in Denmark 2015. National Food Institute Technical University of Denmark. Retrieved fromhttp://www.food.dtu.dk/‐/media/Institutter/Foedevareinstituttet/Publikationer/Pub‐2016/Rapport‐Annual‐Report‐On‐Zoonoses‐in‐Denmark‐2015‐FINAL.ashx?la=da.

3. Development of a Quantitative Microbial Risk Assessment for Human Salmonellosis Through Household Consumption of Fresh Minced Pork Meat in Belgium

4. CDC (Centers for Disease Control and Prevention). (2013).An atlas ofSalmonellain the United States 1968–2011: Laboratory‐based enteric disease surveillance. U.S. Department of Health and Human Services CDC. Atlanta GA. Retrieved fromhttp://www.cdc.gov/salmonella/pdf/salmonella‐atlas‐508c.pdf.

5. Codex Alimentarius Commission. (1999).Principles and guidelines for the conduct of microbiological risk assessment(No. CAC/GL‐30). FAO Rome. Retrieved fromhttp://www.fao.org/fao‐who‐codexalimentarius/download/standards/357/CXG_030e_2014.pdf.

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