Title: Closing gaps for performing a risk assessment on Listeria monocytogenes in ready‐to‐eat (RTE) foods: activity 2, a quantitative risk characterization on L. monocytogenes in RTE foods; starting from the retail stage
Abstract: EFSA Supporting PublicationsVolume 14, Issue 7 1252E External scientific reportOpen Access Closing gaps for performing a risk assessment on Listeria monocytogenes in ready-to-eat (RTE) foods: activity 2, a quantitative risk characterization on L. monocytogenes in RTE foods; starting from the retail stage Fernando Pérez-Rodríguez, Fernando Pérez-Rodríguez Departamento de Bromatología y Tecnología de los Alimentos, University of Cordoba (UCO), Córdoba, SpainSearch for more papers by this authorElena Carrasco, Elena Carrasco Departamento de Bromatología y Tecnología de los Alimentos, University of Cordoba (UCO), Córdoba, SpainSearch for more papers by this authorSara Bover-Cid, Sara Bover-Cid Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Safety Programme, Monells, SpainSearch for more papers by this authorAnna Jofré, Anna Jofré Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Safety Programme, Monells, SpainSearch for more papers by this authorAntonio Valero, Antonio Valero Departamento de Bromatología y Tecnología de los Alimentos, University of Cordoba (UCO), Córdoba, SpainSearch for more papers by this author Fernando Pérez-Rodríguez, Fernando Pérez-Rodríguez Departamento de Bromatología y Tecnología de los Alimentos, University of Cordoba (UCO), Córdoba, SpainSearch for more papers by this authorElena Carrasco, Elena Carrasco Departamento de Bromatología y Tecnología de los Alimentos, University of Cordoba (UCO), Córdoba, SpainSearch for more papers by this authorSara Bover-Cid, Sara Bover-Cid Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Safety Programme, Monells, SpainSearch for more papers by this authorAnna Jofré, Anna Jofré Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Safety Programme, Monells, SpainSearch for more papers by this authorAntonio Valero, Antonio Valero Departamento de Bromatología y Tecnología de los Alimentos, University of Cordoba (UCO), Córdoba, SpainSearch for more papers by this author First published: 13 July 2017 https://doi.org/10.2903/sp.efsa.2017.EN-1252Citations: 14 Requestor: European Food Safety Authority Question number: EFSA-Q-2014-00025 Disclaimer: The present document has been produced and adopted by the bodies identified above as authors. This task has been carried out exclusively by the authors in the context of a contract between the European Food Safety Authority and the authors, awarded following a tender procedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be considered as an output adopted by the Authority. The European Food Safety Authority reserves its rights, view and position as regards the issues addressed and the conclusions reached in the present document, without prejudice to the rights of the authors. AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. 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