Microbial hazards have been identified in soft cheese made from raw milk. Quantification of
the resulting risk for public health was attempted within the frame of the Codex Alimentarius …

The performance of hazard analyses and the establishment of critical limits by the food
industry are both hampered by the inability to directly relate food processing operations from …

Regulatory programs and guidelines for the control of foodborne microbial agents have
existed in the US for nearly 100 years. However, increased awareness of the scope and …

The objective of the present work was to develop a quantitative risk assessment model in
which the exposure and risk of acquiring listeriosis from consumption of packaged smoked …

This document provides guidance on undertaking risk assessment of all microbial hazards
which may adversely affect human health in foods along a food chain. This document is also …

Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO
and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat …

Listeria monocytogenes is widely dispersed in the environment and foods is capable of
growing even at refrigeration temperatures. Foodborne listeriosis although relatively rare is …

How do we best protect our citizens to allow the highest quality of life? Where do we put our
food safety resources so that we gain the greatest positive impact? Risk assessment …

Microbiological risk assessment aimed at devising measures of hazard management,
should take into account all perceived hazards, including those not empirically identified. It …

Microbial food safety risk assessment is a systematic approach to aid our understanding of
complex food systems and to translate the potential presence of pathogens in the food …