A Model Of hygiene practices and consumption patterns in the consumer phase

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      <subfield code="c">Bjarke B. Christensen... [et al.]</subfield>
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      <subfield code="a">A mathematical model is presented, which addresses individual hygiene practices during food preparation and consumption patterns in private homes. Further, the model links food preparers and consumers based on their relationship to household types. For different age and gender groups, the model estimates the probability of ingesting a meal where precautions have not been taken to avoid the transfer of microorganisms from raw food to final meal (a risk meal), exemplified by the event that the cutting board was not washed during food preparation, and the probability of ingesting a risk meal in a private home, where chicken was the prepared food item (a chicken risk meal)</subfield>
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      <subfield code="a">Alimentos</subfield>
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      <subfield code="a">Cálculo de probabilidades</subfield>
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      <subfield code="a">Análisis de riesgos</subfield>
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      <subfield code="a">Riesgos higiénicos</subfield>
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      <subfield code="a">Christensen, Bjarke B.</subfield>
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      <subfield code="a">Risk analysis : an international journal</subfield>
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      <subfield code="t">Risk analysis : an international journal</subfield>
      <subfield code="d">New York and London</subfield>
      <subfield code="g">Vol. 25, nº 1, February 2005 ; p. 49-60</subfield>
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