2 documents found, page 1 of 1
Source attribution of human infection: a multi-country model in the European Union
Thystrup, Cecilie; Brinch, Maja Lykke; Henri, Clementine; Mughini-Gras, Lapo; Franz, Eelco; Wieczorek, Kinga; Gutierrez, MontserratIntroduction: Infections caused by spp. represent a severe threat to public health worldwide. National action plans have included source attribution studies as a way to quantify the contribution of specific sources and understand the dynamic of transmission of foodborne pathogens like and . Such information is crucial for implementing targeted intervention. The aim of this study was to predict the sources of hu...
The efficacy and safety of high-pressure processing of food
Koutsoumanis, Konstantinos; Alvarez-Ordónez, Avelino; Bolton, Declan; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; Cesare, Alessandra DeHigh-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foodsare subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to6 min. The main factors that influence the efficacy (log10reduction of vegetative microorganisms) ofHPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) andmicroorganism-rela...