Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations)
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Application of a Rapid Knowledge Synthesis and Transfer Approach To Assess the Microbial Safety of Low-Moisture FoodsBelgian and Spanish consumption data and consumer handling practices for fresh fruits and vegetables useful for further microbiological and chemical exposure assessment.Surface survival and internalization of salmonella through natural cracks on developing cantaloupe fruits, alone or in the presence of the melon wilt pathogen Erwinia tracheiphilaPrevalence of Listeria monocytogenes in Retail Lightly Pickled Vegetables and Its Successful Control at Processing Plants.Risk Assessment or Assessment of Risk? Developing an Evidence-Based Approach for Primary Producers of Leafy Vegetables To Assess and Manage Microbial Risks.Ineffective hand washing and the contamination of carrots after using a field latrine.Occurrence of Escherichia coli, Campylobcter, Salmonella and Shiga-Toxin Producing E. coli in Norwegian Primary Strawberry Production.Appraisal of hygiene indicators and farming practices in the production of leafy vegetables by organic small-scale farmers in uMbumbulu (Rural KwaZulu-Natal, South Africa).Survival of Salmonella on basil plants and in pesto.Scientific Opinion on VTEC-seropathotype and scientific criteria regarding pathogenicity assessmentScientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonellaand Norovirus in berries)Public health risks associated with hepatitis E virus (HEV) as a food‐borne pathogenScientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella, Yersinia, Shigella and Norovirus in bulb and stem vegetables, and carrots)Frequency of indicator bacteria, Salmonella and diarrhoeagenic Escherichia coli pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants.Infrared decontamination of oregano: effects on Bacillus cereus spores, water activity, color, and volatile compounds.Accurate flow cytometric monitoring of Escherichia coli subpopulations on solid food treated with high pressure carbon dioxide.Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and VegetablesPotential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry
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P2860
Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations)
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2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年學術文章
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2013年學術文章
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name
Scientific Opinion on the risk ...... of food/pathogen combinations)
@de
Scientific Opinion on the risk ...... of food/pathogen combinations)
@en
Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1
@nl
type
label
Scientific Opinion on the risk ...... of food/pathogen combinations)
@de
Scientific Opinion on the risk ...... of food/pathogen combinations)
@en
Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1
@nl
prefLabel
Scientific Opinion on the risk ...... of food/pathogen combinations)
@de
Scientific Opinion on the risk ...... of food/pathogen combinations)
@en
Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1
@nl
P2860
P356
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P1476
Scientific Opinion on the risk ...... of food/pathogen combinations)
@en
P2860
P356
10.2903/J.EFSA.2013.3025
P577
2013-01-01T00:00:00Z