Quantitative Risk Assessment Model for Salmonellosis in Chicken Skewers from Street Food Vendors in South Korea.
Extended holding time increases likelihood of illness in warmer than it does in cooler months. Split heating is less effective than continuous heating for inactivation of microbes. Longer holding times make meat more vulnerable to microbes.
['Jeong|Jaewoon|J|', 'Kim|Hyunsook|H|', 'Seo|Kun-Ho|KH|']
D000818:Animals D002645:Chickens D003296:Cooking D005511:Food Handling D005516:Food Microbiology D008460:Meat D056910:Republic of Korea D018570:Risk Assessment D012480:Salmonella Infections D012621:Seasons
Chicken Street food vendor Monte Carlo simulation Predictive microbiology Quantitative microbial risk assessment