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• W2139556328 abstract "Food fermentation has a long tradition of improving the safety, shelf life and acceptability of foods. Although fermented foods generally enjoy a well-founded reputation for safety, some notable outbreaks of foodborne illness associated with fermented foods have occurred. Microbiological risk assessment (MRA), as it has emerged in recent years, provides the scientific basis for the control and management of risk. Aspects of fermented food processes are discussed under the various stages of risk assessment and data are presented that would inform more detailed risk assessments." @default.
• W2139556328 created "2016-06-24" @default.
• W2139556328 creator A5076102914 @default.
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• W2139556328 date "2002-11-01" @default.
• W2139556328 modified "2023-09-26" @default.
• W2139556328 title "Fermentation and pathogen control: a risk assessment approach" @default.
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• W2139556328 doi "https://doi.org/10.1016/s0168-1605(02)00181-2" @default.
• W2139556328 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/12382687" @default.
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