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将元分析与定量微生物风险评估模型相结合,以调查肉尸体的坎皮洛巴克特菌污染

Eurade Ntakiyisumba1, Maryum Tanveer1, Gayeon Won1

  • 1College of Veterinary Medicine, Jeonbuk National University, Iksan Campus, Gobong-ro 79 Iksan, 54596, Republic of Korea.

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

韩国肉中坎皮洛巴克特菌污染率很高,农场的流行率为60.6%. 干预措施,如硬烧和化冷却,可以显著减少尸体污染,提高肉类安全.

关键词:
这些是.食品安全 食品安全在HACCP中,HACCP指标是指标.建模建模模型是什么风险评估 风险评估 风险评估韩国 韩国 韩国 韩国

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Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...