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A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches

Ambroos Stals (UGent) , Liesbeth Jacxsens (UGent) , Leen Baert (UGent) , Els Van Coillie and Mieke Uyttendaele (UGent)
Author
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Keywords
Quantitative exposure model, Food preparation, QMRA, HEPATITIS-A VIRUS, ASYMPTOMATIC FOOD HANDLERS, MICROBIAL RISK-ASSESSMENT, ESCHERICHIA-COLI, FELINE CALICIVIRUS, MURINE NOROVIRUS, LISTERIA-MONOCYTOGENES, ENTERIC VIRUSES, CROSS-CONTAMINATION, STAINLESS-STEEL, Transmission, Norovirus

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Citation

Please use this url to cite or link to this publication:

MLA
Stals, Ambroos et al. “A Quantitative Exposure Model Simulating Human Norovirus Transmission During Preparation of Deli Sandwiches.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 196 (2015): 126–136. Print.
APA
Stals, A., Jacxsens, L., Baert, L., Van Coillie, E., & Uyttendaele, M. (2015). A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 196, 126–136.
Chicago author-date
Stals, Ambroos, Liesbeth Jacxsens, Leen Baert, Els Van Coillie, and Mieke Uyttendaele. 2015. “A Quantitative Exposure Model Simulating Human Norovirus Transmission During Preparation of Deli Sandwiches.” International Journal of Food Microbiology 196: 126–136.
Chicago author-date (all authors)
Stals, Ambroos, Liesbeth Jacxsens, Leen Baert, Els Van Coillie, and Mieke Uyttendaele. 2015. “A Quantitative Exposure Model Simulating Human Norovirus Transmission During Preparation of Deli Sandwiches.” International Journal of Food Microbiology 196: 126–136.
Vancouver
1.
Stals A, Jacxsens L, Baert L, Van Coillie E, Uyttendaele M. A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2015;196:126–36.
IEEE
[1]
A. Stals, L. Jacxsens, L. Baert, E. Van Coillie, and M. Uyttendaele, “A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 196, pp. 126–136, 2015.
@article{7092700,
  author       = {Stals, Ambroos and Jacxsens, Liesbeth and Baert, Leen and Van Coillie, Els and Uyttendaele, Mieke},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keywords     = {Quantitative exposure model,Food preparation,QMRA,HEPATITIS-A VIRUS,ASYMPTOMATIC FOOD HANDLERS,MICROBIAL RISK-ASSESSMENT,ESCHERICHIA-COLI,FELINE CALICIVIRUS,MURINE NOROVIRUS,LISTERIA-MONOCYTOGENES,ENTERIC VIRUSES,CROSS-CONTAMINATION,STAINLESS-STEEL,Transmission,Norovirus},
  language     = {eng},
  pages        = {126--136},
  title        = {A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2014.12.004},
  volume       = {196},
  year         = {2015},
}

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