Foodborne Disease Risk Assessment of Foodservice Establishments in a Community

Author:

BRYAN FRANK L.1

Affiliation:

1. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, Atlanta, Georgia 30333

Abstract

An administrative procedure based upon epidemiologic data to estimate risk of foodborne disease from foods served in foodservice establishments is presented. The method utilizes food-property risk, food-operations risk, and average daily-patronage risk as coefficients to compute a composite risk index. The food-property risk is concerned with the characteristics of the foods prepared in an establishment in regard to the relative frequency that these foods have been, or because of their intrinsic qualities could become, vehicles of foodborne pathogens. The food-operations risk is concerned with the probability that foods are or will become contaminated, that contaminants survive or are likely to survive certain processes, and that if bacterial contaminants are present, they could multiply to sufficient quantities to cause disease. As the number of persons that eat an implicated or likely vehicle, the risk increases.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Cited by 13 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3