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Updated: May 12, 2026

Quasi-metagenomic Analysis of Salmonella from Food and Environmental Samples
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在新鲜肉饼中对沙门氏菌的定量微生物风险评估

Leonardos Stathas1, Zafiro Aspridou1, Konstantinos Koutsoumanis1

  • 1Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.

Food research international (Ottawa, Ont.)
|February 3, 2024
PubMed
概括

对肉中的沙门氏菌进行了定量微生物风险评估 (QMRA),发现疾病的平均概率为1.19*10^-4. 温度和保质期是减少沙门氏菌风险的关键缓解目标.

关键词:
这是一个汉堡汉堡.食品安全 食品安全切碎的肉类肉.建模工具是一种建模工具.模块化过程是一个模块化过程.禽类 禽类 禽类 是一种预测性微生物学 预测性微生物学风险的表征风险的表征.第二阶级蒙特卡洛城动物传染病是动物传染病.

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