| dc.contributor.author |
Mataragas, M |
en |
| dc.contributor.author |
Zwietering, MH |
en |
| dc.contributor.author |
Skandamis, PN |
en |
| dc.contributor.author |
Drosinos, EH |
en |
| dc.date.accessioned |
2014-06-06T06:50:40Z |
|
| dc.date.available |
2014-06-06T06:50:40Z |
|
| dc.date.issued |
2010 |
en |
| dc.identifier.issn |
01681605 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.ijfoodmicro.2010.01.005 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5109 |
|
| dc.subject |
Food safety |
en |
| dc.subject |
Listeria monocytogenes |
en |
| dc.subject |
Meat products |
en |
| dc.subject |
Risk assessment |
en |
| dc.subject |
Risk management |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
control strategy |
en |
| dc.subject.other |
food analysis |
en |
| dc.subject.other |
food contamination |
en |
| dc.subject.other |
food packaging |
en |
| dc.subject.other |
food safety |
en |
| dc.subject.other |
food spoilage |
en |
| dc.subject.other |
food storage |
en |
| dc.subject.other |
information retrieval |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
meat |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
quantitative analysis |
en |
| dc.subject.other |
quantitative microbiological risk assessment |
en |
| dc.subject.other |
risk |
en |
| dc.subject.other |
risk assessment |
en |
| dc.subject.other |
risk management |
en |
| dc.subject.other |
shelf life |
en |
| dc.subject.other |
Animals |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Food Safety |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
Meat Products |
en |
| dc.subject.other |
Models, Biological |
en |
| dc.subject.other |
Risk Assessment |
en |
| dc.subject.other |
Swine |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.title |
Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers - Specific application to Listeria monocytogenes and ready-to-eat meat products |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.ijfoodmicro.2010.01.005 |
en |
| heal.publicationDate |
2010 |
en |
| heal.abstract |
The presence of Listeria monocytogenes in a sliced cooked, cured ham-like meat product was quantitatively assessed. Sliced cooked, cured meat products are considered as high risk products. These ready-to-eat, RTE, products (no special preparation, e.g. thermal treatment, before eating is required), support growth of pathogens (high initial pH = 6.2-6.4 and water activity = 0.98-0.99) and has a relatively long period of storage at chilled temperatures with a shelf life equal to 60. days based on manufacturer's instructions. Therefore, in case of post-process contamination, even with low number of cells, the microorganism is able to reach unacceptable levels at the time of consumption. The aim of this study was to conduct a Quantitative Microbiological Risk Assessment (QMRA) on the risk of L. monocytogenes presence in RTE meat products. This may help risk managers to make decisions and apply control measures with ultimate objective the food safety assurance. Examples are given to illustrate the development of practical risk management strategies based on the results obtained from the QMRA model specifically developed for this pathogen/food product combination. © 2010 Elsevier B.V. |
en |
| heal.journalName |
International Journal of Food Microbiology |
en |
| dc.identifier.issue |
SUPPL. |
en |
| dc.identifier.volume |
141 |
en |
| dc.identifier.doi |
10.1016/j.ijfoodmicro.2010.01.005 |
en |
| dc.identifier.spage |
S170 |
en |
| dc.identifier.epage |
S179 |
en |