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