Agriculture & Biology
Rwanda
63%
salads
57%
vegetables
54%
sanitizers
36%
food pathogens
35%
raw vegetables
34%
food service
34%
farm to fork
33%
environmental exposure
30%
kitchens
29%
Clostridium perfringens
27%
washing
25%
farms
24%
risk assessment
23%
coagulase positive staphylococci
23%
Listeria
22%
supply chain
19%
pathogens
15%
microorganisms
15%
probabilistic risk assessment
13%
Enterobacteriaceae
12%
ingredients
12%
plate count
11%
risk management
9%
risk reduction
9%
markets
9%
gastroenteritis
9%
Valerianella locusta
9%
sanitizing
8%
infection
8%
pepper
8%
United Kingdom
7%
decision making
7%
water
7%
food safety
7%
inactivation
7%
enterotoxigenic Escherichia coli
6%
beef
6%
cooling
6%
green leafy vegetables
6%
farming systems
6%
ambient temperature
5%
peeling
5%
Campylobacter
5%
sampling
5%
Escherichia coli
5%
Medicine & Life Sciences
Rwanda
100%
Vegetables
68%
Salads
60%
Farms
52%
Food Services
42%
Sentinel Surveillance
32%
Clostridium perfringens
31%
Cost of Illness
27%
Listeria
25%
Risk Assessment
19%
Diarrhea
19%
Coagulase
16%
Staphylococcus
14%
Water
14%
Cholera
14%
Clostridium Infections
14%
Typhoid Fever
14%
Enterobacteriaceae
12%
Food Safety
11%
Valerianella
11%
Information Storage and Retrieval
10%
Escherichia coli
10%
Developing Countries
10%
Foodborne Diseases
9%
Powders
9%
troclosene
8%
Agriculture
8%
Potassium Permanganate
7%
Red Meat
6%
Enterotoxigenic Escherichia coli
6%
Campylobacter
6%
Polyphosphates
6%
Lakes
6%
Gastroenteritis
6%
Risk Management
6%
Rivers
6%
Sodium Hypochlorite
6%
Chlorine
6%
Listeria monocytogenes
6%
Sodium Bicarbonate
5%
Zea mays
5%
Food
5%
Salmonella
5%
Food Chain
5%
Nonprescription Drugs
5%
Global Burden of Disease
5%