Quantitative microbiological risk assessment in food industry: Theory and practical application

Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions

Kostas Koutsoumanis, Anastasios Stamatiou, Panagiotis Skandamis et al. · Applied and Environmental Microbiology · 2006 · 276 citations · Full text

Agriculture, Food Science, Microbiology +17

MODELING MICROBIAL RESPONSES IN FOOD

Thomas P. Oscar · Journal of Food Quality · 2005 · 162 citations · Full text

Agriculture, Food Science, Microbiology +12

The role of hazard- and risk-based approaches in ensuring food safety

Susan Barlow, Alan R. Boobis, Jim Bridges et al. · Trends in Food Science & Technology · 2015 · 142 citations · Full text

Agriculture, Food Science, Risk Management +10

Variability and Uncertainty Meet Risk Management and Risk Communication

Kimberly M. Thompson · Risk Analysis · 2002 · 136 citations

Business, Risk Management, Risk Assessment +12

A retail and consumer phase model for exposure assessment of Bacillus cereus

Maarten Nauta · International Journal of Food Microbiology · 2003 · 127 citations

Pharmacy, Microbiology, Toxicology +16