The four cornerstones of microbial food safety risk assessment are hazard identification, exposure assessment, hazard characterization, and risk characterization. These steps represent a systematic process for identifying adverse consequences and their associated probabilities arising from consumption of foods that may be contaminated with microbial pathogens and/or microbial toxins. This paper...

Microbial safety of food products is often accomplished by the formulation of food-grade preservatives into the product. Because of the growing consumer demand for natural substances (including preservatives) in the composition of consumed foods, there is also a growing interest in the natural antimicrobial nisin, which has generally recognized as safe (GRAS) status for certain applications. Du...

equine encephalitis in BALB/c mice: kinetic analysis of central nervous system infection following aerosol or subcutaneous inoculation. A computer assisted molecular epidemiologic approach for confronting the reemergences of tuberculosis. Food and Drug Administration, in cooperation with the Food and Agriculture Organization of the United Nations, and the Pan American Health Organization/World ...