Published October 18, 2018
| Version 859d4689-4ea0-4211-bc7c-af0dd3143b0f
Software
Open
FAO/WHO consumer phase model for transfer and survival of Campylobacter during preparation of a chicken meal
- 1. Rigshospitalet
- 2. SSI
- 3. BfR
Description
The model descibes the consumer phase module, which predicts the effects of food preparation by the consumer on the survival and transfer of Campylobacter. The input of the model is the distribution of Campylobacter cells on a whole chicken purchased at retail, as predicted in the preceding part of the food chain model. It is assumed that human exposure occurs after cross-contamination and survival through undercooking. A "drip fluid" model is used. The doses and the mean of doses and the prevalence of exposure to Campylobacter cells are estimated.
The objective of the model is to estimate the doses after consumption of a chicken meal.
Notes
DK; FSKX; RAKIP@ssi.dk
Files
Files
(33.5 kB)
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md5:c4eb51865cf3d69d2253e64d8e02bef6
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Additional details
Related works
References
- Nauta, Maarten, & Christensen, Bjarke. 10.1111/j.1539-6924.2010.01481.x
- World Health Organization, Food and Agriculture Organization of the United Nations. Microbiological Risk Assessment Series 12. FAO/WHO (2009)
Subjects
- food safety
- http://id.agrisemantics.org/gacs/C1146
- models
- http://id.agrisemantics.org/gacs/C150