Training in tools and modelling to develop risk ranking and quantitative microbial risk assessment for cheese along the Polish and Spanish food
Olga Sęczkowska, Ana Baenas Soto, Pablo S Fernández Escámez, Alfredo Palop Gómez, Alberto Garre · 2025
Read Training in tools and modelling to develop risk ranking and quantitative microbial risk assessment for cheese along the Polish and Spanish food by Olga Sęczkowska, Ana Baenas Soto, Pablo S Fernández Escámez, Alfredo Palop Gómez, Alberto Garre (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12703802.txt.
Description
Olga Sęczkowska and four co-authors report a training program in modern food risk assessment built around artisanal cheese in Poland and Spain. The fellow in training learned quantitative microbial risk assessment by doing each step, from naming hazards to estimating risk. The case germ was Listeria, which grows well in ready to eat cheese and poses a serious public health threat.
Lab work showed that heating milk at sixty degrees for nine minutes cut the germ by more than a million fold, in both cow and goat milk. Storing cheese above twenty-five degrees let the germ grow. Models built from the data fed an exercise estimating illness per serving. The program shows hands on training in action.
Catalog record
| CREATOR | Olga Sęczkowska, Ana Baenas Soto, Pablo S Fernández Escámez, Alfredo Palop Gómez, Alberto Garre |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 23 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |