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

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<rdf:Description>
<dc:creator>Christensen, Bjarke B.</dc:creator>
<dc:date>2005-02-01</dc:date>
<dc:description xml:lang="es">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)</dc:description>
<dc:identifier>https://documentacion.fundacionmapfre.org/documentacion/publico/es/bib/58567.do</dc:identifier>
<dc:language>eng</dc:language>
<dc:rights xml:lang="es">InC - http://rightsstatements.org/vocab/InC/1.0/</dc:rights>
<dc:subject xml:lang="es">Consumo</dc:subject>
<dc:subject xml:lang="es">Alimentos</dc:subject>
<dc:subject xml:lang="es">Modelos matemáticos</dc:subject>
<dc:subject xml:lang="es">Cálculo de probabilidades</dc:subject>
<dc:subject xml:lang="es">Análisis de riesgos</dc:subject>
<dc:subject xml:lang="es">Riesgos higiénicos</dc:subject>
<dc:type xml:lang="es">Artículos y capítulos</dc:type>
<dc:title xml:lang="es">A Model Of hygiene practices and consumption patterns in the consumer phase</dc:title>
<dc:title xml:lang="es">Título: Risk analysis : an international journal</dc:title>
<dc:relation xml:lang="es">En: Risk analysis : an international journal. - New York and London. - Vol. 25, nº 1, February 2005 ; p. 49-60</dc:relation>
</rdf:Description>
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