| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6392985 | Food Control | 2013 | 6 Pages |
Abstract
⺠A risk based control system is presented. ⺠A quantitative case-by-case risk assessment model is developed. ⺠Case-by-case risk estimates of Campylobacter positive meat batches are presented. ⺠This initiative has reduced the Campylobacter occurrence in broiler meat.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Bjarke Bak Christensen, Maarten Nauta, Helle Korsgaard, Anna Irene Vedel Sørensen, Hanne Rosenquist, Louise Boysen, Annette Perge, Birgit Nørrung,