Critical Limits

Critical Limits is a prescribed minimum or maximum value to a control measure that must be met to prevent, eliminate, or reduce a food safety hazard to an acceptable level within the framework of a Hazard Analysis and Critical Control Points (HACCP) system.

248

Publications

15.8K

Citations

739

Authors

344

Institutions

Publications per year

2017–2026

55

Authors

739

  1. SL
    Steven L. Chown

    Stellenbosch University, South Africa

    11 publications · 1.5K citations

    11

    h-index

  2. GJ
    Gerald J. Kost

    University of California, Davis, United States

    6 publications · 286 citations

    6

    h-index

  3. AD
    Ana Denisse Re

    Centro de Investigación Científica y de Educación Superior de Ensenada, Mexico

    5 publications · 155 citations

    5

    h-index

  4. EL
    Enrico L. Rezende

    Pontificia Universidad Católica de Chile, Chile

    5 publications · 899 citations

    5

    h-index

  5. JS
    John S. Terblanche

    Stellenbosch University, South Africa

    4 publications · 1K citations

    4

    h-index

1–5 of 739

Venues

  1. PubMed

    Repository · 10 publications · 282 citations

    10

    h-index

  2. Functional Ecology

    6 publications · 1.5K citations

    6

    h-index

  3. Journal of Thermal Biology

    5 publications · 370 citations

    5

    h-index

  4. Journal of Insect Physiology

    5 publications · 372 citations

    5

    h-index

  5. Environmental Entomology

    5 publications · 235 citations

    5

    h-index

1–5