For further information, please see the related article . Avignon Cedex 9, France. A quantitative risk assessment procedure is being used and consists of hazard identification, hazard characterization, exposure assessment and risk characterization. Quality of the data was relatively poor and sparse.
Exposure assessment involves estimating the number of spores or toxin concn.
Spore-forming bacteria detected in a range of processed products and raw vegetables belonged mainly to the Bacillus genus. This could be done using a special time-temp. Assay specificity was assessed using suspended STEC and bacteria lacking stx1, stx2 and eaeA . Products exhibiting reduced efficacy at the lower temp. were amphoterics and quaternary ammonium compounds although some of these types of products were effective at both temp. Taking all results together, only 11 of the 18 products achieved a pass result under all parameters tested.