A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods
- DOI
- 10.1111/1541-4337.70567
- Published
- 2026-08-19
- Container
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1541-4337.70567,
title = {A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods},
author = {Heidy M. W. den Besten and Linda J. Harris and Jennifer C. Acuff and Francois Bourdichon and Rob Limburn and Andreja Rajkovic and Anett Winkler and Polly D. Courtney},
year = {2026},
journal = {Comprehensive Reviews in Food Science and Food Safety},
doi = {10.1111/1541-4337.70567},
url = {https://doi.org/10.1111/1541-4337.70567}
}RIS
TY - JOUR TI - A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods AU - Heidy M. W. den Besten AU - Linda J. Harris AU - Jennifer C. Acuff AU - Francois Bourdichon AU - Rob Limburn AU - Andreja Rajkovic AU - Anett Winkler AU - Polly D. Courtney PY - 2026 JO - Comprehensive Reviews in Food Science and Food Safety DO - 10.1111/1541-4337.70567 UR - https://doi.org/10.1111/1541-4337.70567 ER -
APA
Besten, H. M. W. D., Harris, L. J., Acuff, J. C., Bourdichon, F., Limburn, R., Rajkovic, A., Winkler, A., & Courtney, P. D. (2026). A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.70567
Source records
- crossref · retrieved 2026-09-25T13:00:56.192Z