A Model Of hygiene practices and consumption patterns in the consumer phase
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| 245 | 1 | 0 | $aA Model Of hygiene practices and consumption patterns in the consumer phase$cBjarke B. Christensen... [et al.] |
| 520 | 8 | $aA 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) | |
| 650 | 0 | 1 | $0MAPA20080543549$aConsumo |
| 650 | 1 | 1 | $0MAPA20080549541$aAlimentos |
| 650 | 1 | 1 | $0MAPA20080592042$aModelos matemáticos |
| 650 | 1 | 1 | $0MAPA20080616106$aCálculo de probabilidades |
| 650 | 0 | 1 | $0MAPA20080588953$aAnálisis de riesgos |
| 650 | 1 | 1 | $0MAPA20080587673$aRiesgos higiénicos |
| 700 | 1 | $0MAPA20080298784$aChristensen, Bjarke B. | |
| 740 | 0 | $aRisk analysis : an international journal | |
| 773 | 0 | $wMAP20077000345$tRisk analysis : an international journal$dNew York and London$gVol. 25, nº 1, February 2005 ; p. 49-60 |