کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6393179 | 1330448 | 2013 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Efficiency of a reheating step to inactivate Clostridium perfringens vegetative cells: How to measure it?
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Efficiency of a reheating step to inactivate Clostridium perfringens vegetative cells: How to measure it? Efficiency of a reheating step to inactivate Clostridium perfringens vegetative cells: How to measure it?](/preview/png/6393179.png)
چکیده انگلیسی
To estimate acceptable values of DA53, FTF and ST53, variability and uncertainty were taken into account separately. A two dimensional Monte Carlo simulation enabled the definition of 14 measure thresholds which made sure with a 97.5% confidence that less than 20%, 10% or 5% of exposed consumers in a specified population would experience diarrhea. The three proposed control measures, single and combined, were then compared by estimating the duration required to reach control measure thresholds. This required duration differs significantly from a control measure to the other, with the lowest duration for the combination of FTF and DA53.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 29, Issue 2, February 2013, Pages 422-428
Journal: Food Control - Volume 29, Issue 2, February 2013, Pages 422-428
نویسندگان
S. Jaloustre, L. Guillier, G. Poumeyrol, E. Morelli, M.L. Delignette-Muller,