Semantic annotation of Web data applied to risk in food

Gaëlle Hignette1, Patrice Buche, Olivier Couvert

  • 1INRA MIA, Unité Mét@risk UR 1204, 16, rue Claude Bernard 75231 Paris Cédex 5, France; AgroParisTech, UFR Informatique, 16, rue Claude Bernard, 75 231 Paris Cedex 05, France. gaelle.hignette@gmail.com

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Hazard Analysis and Critical Control Points (HACCP)

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Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
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Factors Affecting the Risk of Infection

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