,

Quantification of Risk for？Vibrio parahaemolyticus？Foodborne Illness by Sea Pineapple (Halocynthia roretzi) Consumption

,

Quantitative Microbial Risk Assessment of？Vibrio parahaemolyticus？from the Consumption of Ready-to-Eat Foods Containing Seafood Available in Retail Markets

,

Risk Assessment of？Clostridium perfringens？in Paste-type Fermented Sauces

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Microbial Risk Assessment of？Vibrio parahaemolyticus？in the Salted Seafood Jeotgal

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Antimicrobial efficacy of phytic acid and dry heating against Salmonella in almonds