Microbiological Quantitative Risk Assessment

  • Silvia Dominguez
  • Donald W. Schaffner
Part of the Food Microbiology and Food Safety book series (FMFS)


The meat and poultry industry faces ongoing challenges due to the natural association of pathogens of concern (e.g., Salmonella, Campylobacterjejuni, Escherichia coli O157:H7) with a variety of domesticated food animals. In addition, pathogens such as Listeria monocytogenes pose a significant cross-contamination risk during further meat and poultry processing, distribution, and storage. Furthermore, the meat and poultry industries are constantly changing with the addition of new products, use of new raw materials, and targeting of new consumer populations, each of which may give rise to potential new risks. National and international regulations are increasingly using a “risk-based” approach to food safety (where the regulatory focus is driven by the magnitude of the risk), so risk assessment is becoming a valuable tool to systematically organize and evaluate the potential public health risk posed by food processing operations.

In this chapter, representative quantitative...


Poultry Product Ground Beef Fermented Sausage Risk Mitigation Strategy Monte Carlo Simulation Approach 
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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Department of Food Science, Food Science Building, Room 207, School of Environmental and Biological Sciences, RutgersThe State University of New JerseyNew BrunswickUSA
  2. 2.Department of Food Science, School of Biological and Environmental SciencesRutgers UniversityNew BrunswickUSA

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