RISK ANALYSIS: THE NEW PARADIGM IN FOOD SAFETY ASSURANCE
In the early part of the 20th Century, safety concerns led to the development of performance criteria for thermally processed foods based on an estimation of the microbial kill needed to produce a safe food. The best known examples of these are the Botulirum Cook -. ibermal process designed to reduce the probability of survival of spores of Clustridium botulinum by a factor of 1012