Food Engineering / Gıda Mühendisliği

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Institution Author: search.filters.institutionAuthor.Ünlütürk, SevcanSubject: search.filters.subject.Risk assessment

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  • Conference Object
    Quantitative risk assessment models for food pathogens
    (Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Ünlütürk, Sevcan; Ünlütürk, Sevcan; Baysal, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    Risk assessment (RA) which is a holistic approach involves hazard identification, exposure assessment, dose-response assessment, and risk characterization (Oscar, 2004). Microbiological risk assessments (MRAs) have been subdivided into four steps, which comprise, hazard identification, hazard characterization, exposure assessment and risk characterization. RAs are well developed for chemical hazards, and much effort has been put into the application of this type analysis to microbial food safety risks, especially for human foodborne diseases. The methods used for MRA, as well as the underlying concepts for evaluating risk derived from foodborne organisms and the effects of control measures on reducing risk are still new to many countries including developing countries. It is important to demonstrate examples of practical data generation and modelling even if they are limited in data size.