Quantitative Risk Assessment Modeling for Staphylococcus aureus in Sushi

Im, Myeong Nam; Lee, Seung Ju; Lee, Kwang-Geun

doi:10.13050/foodengprog.2007.11.2.77

Food Eng. Prog. 2007; 11(2):77-83

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.2.77

Article

초밥메뉴에서 Staphylococcus aureus에 대한 정량적 위해 평가(QRA) 모델링

임명남¹, 이승주¹^,^*, 이광근¹

Quantitative Risk Assessment Modeling for Staphylococcus aureus in Sushi

Myeong Nam Im¹, Seung Ju Lee¹^,^*, Kwang-Geun Lee¹

Author Information & Copyright ▼

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University, Seoul, 100-715 Korea

^*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, 3Ga 26, Pildong, Junggu, Seoul 100-715, Korea, Phone: 02-2260-3372, Fax: 02-2260-3372, E-mail: Lseungju@dongguk.edu

ⓒ Copyright 2007 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2007