The term parameter is used in a number of ways. In the context of RAKIP project, examples of parameter are: the prevalence and concentration of foodborne pathogens on food products along the food production chain, microbial growth or inactivation rates, temperature and time profiles, cross-contamination rates, transfer rates, product characteristics (i.e. pH, water activity, concertation of organic acids) These parameters can be fixed values or variability distributions.

Data and Resources
To access the resources you must log in
Additional Info
Field Value
Authors Ungaretti Haberbeck, Leticia; Rodr�guez, Carolina Plaza; Desvignes, Virginie; Dalgaard, Paw; Sanaa,Moez; Guillier, Laurent; Nauta, Maarten; Filter, Matthias
Date 2018
Journal Microbial Risk Analysis
Reference-DOI 10.1016/j.mran.2018.06.001
system:type RAKIPTerm
Management Info
Field Value
Author taras_guenther
Last Updated 26 September 2019, 12:59 (CEST)
Created 26 September 2019, 12:59 (CEST)