รายละเอียดเอกสาร

Consumption of microbial pathogens and / or microbial toxins in food can result in foodborne disease. The risk of foodborne disease is a combination of the likelihood of being exposed to the pathogen, the likelihood of becoming ill, and the severity of the illness. In a system as complex as the production and consumption of food, many factors affect the likelihood and the severity of foodborne disease. Most of these factors are variable and there are often aspects for which little information is available. A systematic means of examining these factors is necessary to effectively manage food safety...