Читать книгу Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain - Jeanne-Marie Membre - Страница 3

1 Chapter 1Table 1.1. The various types of data that can be used in hazard identification (...Table 1.2. List of 16 scientific papers dealing with the identification of the m...

2 Chapter 3Table 3.1. Basic processes and their effect on the prevalence (P; fraction of co...Table 3.2. Baseline model parametersTable 3.3. Model scenariosTable 3.4. Baseline model parameters

3 Chapter 4Table 4.1. Symptoms, delay before the first symptoms occur and causal pathogenic...Table 4.2. Some properties and symptoms associated with diarrheagenic E. coli pa...

4 Chapter 5Table 5.1. Dose levels and response to Campylobacter jejuni (A3249) (Black et al...Table 5.2. Estimates and standard errors for the parameters from both the expone...

5 ConclusionTable C.1. Recent articles (titles and DOIs) on the topic of water and its use f...Table C.2. Recent articles (titles and DOIs) on the topic of raw milkTable C.3. Recent articles (titles and DOIs) on the topic of antibiotic resistan...Table C.4. Recent articles (titles and DOIs) on the topic of the consumer and co...

6 AppendicesTable A.1. Frequency of contamination of sliced ham by L. monocytogenes, adapted...Table A.2. Notifications for L. monocytogenes in cooked ham (or a similar produc...Table A.3. Foodborne disease severity scores and estimates of the foodborne morb...Table A.4. Short presentation of the hazards listed in Table A.3 (Augustin et al...