| 4 Steps to Food Safety (Website) |
Website |
US FS |
16-Aug-2024 |
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| A quantitative microbiological risk assessment on Salmonella in meat [1]: Source attribution for human salmonellosis from meat [2] - Scientific Opinion of the Panel on Biological Hazards (Adobe PDF) |
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EFSA |
13-Aug-2010 |
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| A Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products (Adobe PDF) |
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FSIS |
24-Aug-2009 |
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| A Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products (Executive Summary) (Adobe PDF) |
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FSIS |
16-Aug-2024 |
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| A swift Quantitative Microbiological Risk Assessment (sQMRA) tool (Website) |
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JIFSAN Food Risk |
16-Aug-2024 |
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| About Escherichia coli Infection (Website) |
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CDC |
29-Jul-2009 |
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| About Four Steps to Food Safety (Website) |
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CDC |
16-Aug-2024 |
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| Advances in science and risk assessment tools for Vibrio parahaemolyticus and V. vulnificus associated with seafood (Meeting report) (Website) |
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JEMRA |
16-Aug-2024 |
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| AMI Fact Sheet: What is E. coli O157:H7? (Website) |
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AMI |
29-Jul-2009 |
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| An Outbreak of Food-borne Gastroenteritis Caused by Clostridium perfringens Carrying the cpe Gene on a Plasmid (Adobe PDF) |
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JJID |
24-Aug-2009 |
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