Food safety management strategies based on acceptable risk and risk acceptance

Earth & Environmental Sciences

• food safety 100%
• hazard 61%
• pathogen 40%
• public health 37%
• disability 35%
• food supply 32%
• dose 31%
• thesis 30%
• meat 30%
• disease incidence 20%
• product 20%
• health 19%
• health policy 19%
• international organization 17%
• poultry 16%
• food product 16%
• salmonella 16%
• subpopulation 16%
• morbidity 16%
• school 12%
• communication 10%
• mortality 10%
• microorganism 10%
• food 9%
• public 9%
• decision 9%
• resource 8%
• need 7%
• chemical 7%
• effect 3%