Chapter 5. Exposure Assessment of Microbial Food Hazards

  1. Ronald H. Schmidt and
  2. Gary E. Rodrick
  1. Richard C. Whiting

Published Online: 28 JAN 2005

DOI: 10.1002/047172159X.ch5

Food Safety Handbook

Food Safety Handbook

How to Cite

Schmidt, R. H. and Rodrick, G. E. (2005) Exposure Assessment of Microbial Food Hazards, in Food Safety Handbook, John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/047172159X.ch5

Publication History

  1. Published Online: 28 JAN 2005
  2. Published Print: 24 FEB 2003

ISBN Information

Print ISBN: 9780471210641

Online ISBN: 9780471721598

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Keywords:

  • protozoa;
  • Campylobacter;
  • Guillain-Barré syndrome

Summary

This chapter includes the following topics:

  • Introduction and Definition of Issues

  • Background and Historical Significance

  • Scientific Basis and Implications

  • Regulatory, Industrial, and International Implications

  • HACCP

  • Current and Future Implications