Microbial Modeling in Quantitative Risk Assessment for the Hazard Analysis and Critical Control Point (HACCP) System: A Review

被引：0

作者：

Min, Sea Cheol ^{[1
,2
]}

Choi, Young Jin ^{[3
]}

机构：

[1] Seoul Womens Univ, Div Food Sci, Seoul 139774, South Korea

[2] Univ Idaho, Dept Food Sci & Toxicol, Moscow, ID 83844 USA

[3] Seoul Natl Univ, Dept Agr Biotechnol, Seoul 151742, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2009年 / 18卷 / 02期

关键词：

risk assessment; hazard analysis and critical control points (HACCP); microbial model; probability model; sensitivity analysis; NONPROTEOLYTIC CLOSTRIDIUM-BOTULINUM; BACTERIAL-GROWTH; PREDICTIVE MICROBIOLOGY; LACTOPEROXIDASE SYSTEM; LISTERIA-MONOCYTOGENES; SENSITIVITY-ANALYSIS; FOOD MICROBIOLOGY; BACILLUS-CEREUS; SODIUM-CHLORIDE; LAG PHASE;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Quantitative risk assessments are related to implementing hazard analysis and critical control points (HACCP) by its potential involvement in identifying critical control points (CCPs), validating critical limits at a CCP, enabling rational designs of new processes, and products to meet required level of safety, and evaluating processing operations for verification procedures. The quantitative risk assessment is becoming a standard research tool which provides useful predictions and analyses on microbial risks and, thus, a valuable aid in implementing a HACCP system. This paper provides a review of microbial modeling in quantitative risk assessments, which can be applied to HACCP systems.

引用

页码：279 / 293

页数：15

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