Search Results - "Litman, Sonia"

A retail and consumer phase model for exposure assessment of Bacillus cereus by Nauta, Maarten J., Litman, Sonia, Barker, Gary C., Carlin, Frédéric

“…An exposure assessment is conducted for psychrotrophic and mesophilic Bacillus cereus in a cooked chilled vegetable product. A model is constructed that covers…”
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Prevalence of Clostridium botulinum in food raw materials used in REPFEDs manufactured in France by Carlin, Frédéric, Broussolle, Véronique, Perelle, Sylvie, Litman, Sonia, Fach, Patrick

“…Food raw materials used in refrigerated processed foods of extended durability (REPFEDs) manufactured in France were surveyed for Clostridium botulinum types…”
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Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project by Carlin, Frédéric, Girardin, Hélène, Peck, Michael W, Stringer, Sandra C, Barker, Gary C, Martinez, Antonio, Fernandez, Aurea, Fernandez, Pablo, Waites, William M, Movahedi, Sara, Leusden, Frans van, Nauta, Maarten, Moezelaar, Roy, Torre, Manuela Del, Litman, Sonia

“…Vegetables are frequent ingredients of cooked chilled foods and are frequently contaminated with spore-forming bacteria (SFB). Therefore, risk assessment…”
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