Mathematical modeling of <i>Bacillus cereus</i> in <i>Saengsik</i> , a powdered <scp>ready‐to‐eat</scp> food and its application in quantitative microbial risk assessment-Reference-Cited by-同舟云学术

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Mathematical modeling of Bacillus cereus in Saengsik , a powdered ready‐to‐eat food and its application in quantitative microbial risk assessment

Published:2022-11-11 Issue:1 Volume:43 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Hwang Daekeun¹²,Park Jin Hwa¹,Yoon Yohan³,Ha Sang‐Do⁴^ORCID,Rhee Min Suk⁵,Koo Minseon¹²,Kim Hyun Jung¹²

Affiliation:

1. Food Safety and Distribution Research Group Korea Food Research Institute Wanju Republic of Korea

2. Department of Food Biotechnology University of Science and Technology Daejeon Republic of Korea

3. Department of Food and Nutrition Sookmyung Women's University Seoul Republic of Korea

4. Department of Food Science and Technology Chung‐Ang University Anseong Republic of Korea

5. Department of Biotechnology Korea University Seoul Republic of Korea

Funder

Ministry of Food and Drug Safety

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.13025

Reference42 articles.

1. Statistical probability analysis of storage temperatures of domestic refrigerator as a risk factor of foodborne illness outbreak;Bahk G. J.;Korean Journal of Food Science and Technology,2010

2. Exposure assessment for Bacillus cereus in ready-to-eat Kimbab selling at stores

3. Processing environment monitoring in low moisture food production facilities: Are we looking for the right microorganisms?

4. Simulation Modeling for Microbial Risk Assessment

5. Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review

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