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Escherichia Coli O157:H7 In Ground Beef: Review of a Draft Risk Assessment
The temperature scale (Celsius) used in the regression should be mentioned. The words incorporating and ste-y should be defined or explained in the text.
REFERENCES FROM THE DRAFT RISK ASSESSMENT THAT NEED TO BE CORRECTED
Cassin MH, Lammerding AM, Todd EC, Ross W, McColl RS. 1998. Quantitative risk assessment of Escherichia coli O157:H7 in ground beef hamburgers. International Journal of Food Microbiology 41:21–44.
Codex Alimentarius Commission. 1999. Principles and Guidelines for the Conduct of Microbiological Risk Assessment. CAC/GL-30. Food and Agricultural Organization of the United Nations.
FDA/USDA 2001. Draft Assessment of the Relative Risk to Public Health from Foodborne Listeria monocytogenes Among Selected Categories of Ready-to-Eat Foods. FDA/Center for Food Safety and Applied Nutrition, USDA/Food Safety and Inspection Service, Centers for Disease Control and Prevention, January 2001. http://www.foodsafety.gov/~dms/lmrisk.html.
ILSI Risk Science Institute. 2000. Revised Framework for Microbial Risk Assessment—An ILSI Risk Science Institute Workshop report. Washington, DC: International Life Sciences Institute.
Marks HM, Coleman ME, Lin CTJ, Roberts T. 1998. Topics in risk assessment: Dynamic flow tree process. Risk Analysis 18:309–328.
Smeltzer TI, Peel B, Collins G. 1979. The role of equipment that has direct contact with the carcase in the spread of Salmonella in a beef abattoir. Australian Veterinary Journal 55:275–277.
WHO (World Health Institute), 1995. Application of Risk Analysis to Food Standards IssuesThe report of the Joint FAO/WHO Expert Consultation, 13–17 March 1995 (WHO/ FNU/FOS/95.3).