| 1 |
FAO/WHO. Principles and guidelines for incorporating microbiological risk assessment in development of food safety standards. Food and Agriculture OrganizationIWorld Health Organization, Kiel, Germany (2002)
|
| 2 |
Powell M, Schlosser W, Ebelb E. Considering the complexity of microbial community dynamics in food safety risk assessment. Int. J. Food Microbiol. 90: 171-179 (2004)
DOI
ScienceOn
|
| 3 |
Le Marc Y, Plowman J, Aldus CF, Munoz-Cuevas M, Baranyi J, Peck MW. Modeling the growth of Clostridium perfringens during the cooling of bulk meat. Int. J. Food Microbiol. 41-50 (2008)
DOI
PUBMED
ScienceOn
|
| 4 |
Park HS, Marth EH, Goepfert JM, Olson NF. The fate of Salmonella typhimurium in manufacture and ripening of low-acid Cheddar cheese. J. Milk Food Technol. 33: 280-284 (1970)
DOI
|
| 5 |
Hargrove RE, McDonough FE, Mattingly WA. Factors affecting survival of Salmonella in Cheddar and Colby cheese. J. Milk Food Technol. 32: 480-484 (1969)
DOI
|
| 6 |
Ross T. Predictive Food Microbiology Models in the Meat Industry. Meat and Livestock Australia, Sydney, Australia. p.196 (1999)
|
| 7 |
Cornu M, Beaufort A, Rudelle S, Laloux L, Bergis H, Miconnet N, Serot T, Delignette-Muller ML. Effect of temperature, water-phase salt, and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models. Int. J. Food Microbiol. 106: 159-168 (2006)
DOI
ScienceOn
|
| 8 |
Charles NH, Joan BR, Chares PG. Quantitative Microbial Risk Assessment. John Wiley & Sons, Inc., New York, NY, USA. pp. 86-106 (1999)
|
| 9 |
Geeraerd AH, Valdramidis VP, Van Impe JF. GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves. Int. J. Food Microbiol. 102: 95-105 (2005)
DOI
ScienceOn
|
| 10 |
EC (European Commission). Risk assessment of food borne bacterial pathogens: Quantitative methodology relevant for human exposure assessment. Available from: http://ec.europa.eulfood/fs/sc/ssc/out252_en.pdf. Accessed Jan.17, 2008
|
| 11 |
Mafart P, Couvert O, Gaillard S, Leguerinel I. On calculating sterility in thermal preservation methods: Application of Weibull frequency distribution model. Int. J. Food Microbiol. 72: 107-113 (2002)
DOI
PUBMED
ScienceOn
|
| 12 |
Park SY, Choi JW, Chung DH, Kim MG, Lee KH, Kim KS, Bahk GJ, Bae DH, Park SK, Kim KY, Kim CH, Ha SD. Predictive modeling for the growth of Listeria monocytogenes in sesame leaf. Food Sci. Biotechnol. 16: 238-242 (2007)
과학기술학회마을
ScienceOn
|
| 13 |
FAO/WHO. Risk assessment of microbiological hazards in food. Food and Agriculture OrganizationIWorld Health Organization, Geneva, Switzerland (1999)
|
| 14 |
White HC, Custer EW. Survival of Salmonella in Cheddar cheese. J. Milk Food Technol. 39: 328-331 (1976)
DOI
|
| 15 |
Ross T. Indices for performance evaluation of predictive models in food microbiology. J. Appl. Bacteriol. 81: 501-508 (1996)
DOI
ScienceOn
|
| 16 |
Brocklehurst T. Challenge of food and the environment. pp. 213-221. In: Modeling Microbial Responses in Food. McKellar RC, Lu X (eds). CRC Press, Inc., Boca Raton, FL, USA (2004)
|
| 17 |
Nauta M. Microbiological risk assessment models for partitioning and mixing during food handling. Int. J. Food Microbiol. 100: 311-322 (2005)
DOI
ScienceOn
|
| 18 |
Modi R, Hirvi Y, Hill A, Griffiths MW. Effect of phage on survival of Salmonella enteritidis during manufacture and storage of Cheddar cheese made from raw and pasteurized milk. J. Food Protect. 64: 927-933 (2001)
DOI
PUBMED
ScienceOn
|
| 19 |
Goepfert JM, Olson NF, Marth EH. Behavior of Salmonella typhimurium during manufacture and curing of Cheddar cheese. Appl. Microbiol. 16: 862-867 (1968)
PUBMED
ScienceOn
|
| 20 |
Van Boekel MA. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. Int. J. Food Microbiol. 74: 139-159 (2002)
DOI
ScienceOn
|
| 21 |
Jones JE, Walker SJ, Sutherland JP, Peck MW, Little CL. Mathematical modeling of the growth, survival, and death of Yersinia enterocolitica. Int. J. Food Microbiol. 23: 433-447 (1994)
DOI
ScienceOn
|
| 22 |
Jin SS, Jin YG, Yoon KS, Woo GJ, Hwang IG, Bahk GJ, Oh DH. Predictive modeling of the growth and survival of Listeria monocytogenes using a response surface model. Food Sci. Biotechnol. 15: 715-720 (2006)
과학기술학회마을
ScienceOn
|
| 23 |
Miles DW, Ross T, Olley J, McMeekin TA. Development and evaluation of a predictive model for the effect of temperature and water activity on the growth rate of Vibrio parahaemolyticus. Int. J. Food Microbiol. 38: 133-142 (1997)
DOI
ScienceOn
|
| 24 |
Baranyi J, Tamplin ML. ComBase: A common database on microbial responses to food environments. J. Food Protect. 67:1967-1971 (2004)
PUBMED
ScienceOn
|
webmaster
