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The study of human health as related to the environment has largely been associated with an understanding of the effects of chemicals or toxicants. Many processes, methods, and models have been developed to support environmental risk assessment. Recognition that microbes may enter the body through ingestion and cause illness, both acute and chronic, requires innovation. These hazards may be on food of animal or plant origin, and can produce acute or chronic effects. Because of growth, die-off, and genetic variability of both host and agent, risk assessment for microbes in food presents some significant challenges. This paper explores some factors that must be considered when performing risk assessment for hazards arising from microbes.
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Document Type: Research Article

Affiliations: 1: Office of Risk Assessment and Cost-Benefit Analysis U.S. Department of Agriculture, Washington, DC 2: National Research Council, Washington, DC

Publication date: January 1, 1999

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  • The journal Technology is a forum for presentation of information encompassing essentially the entire field of applied sciences. Owing to the broad nature of applied sciences, authors should be guided by the interest of the readers who are likely to be knowledgeable non-specialists.
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