Effect of domestic storage and cooking conditions on the risk distribution in ready to cook meat products

The effect of storage and cooking conditions on the safety of meat products has been included in risk assessment simulations. A large number of home devices were measured. Refrigerator temperatures varied from 2 to 12oC, while ovens showed a variation of ±15 oC and of ± 10 W/m 2 K in heat transfer coefficient at the same nominal temperature. Using a Monte Carlo simulation, the probability distribution of E. coli O7:157 was obtained.