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.
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