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Optimising healthy and safe fish intake recommendations: a trade-off between personal preference and cost

British journal of nutrition, 2019-07, Vol.122 (2), p.206-219

2019

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Personalised fish intake recommendations: the effect of background exposure on optimisation

British journal of nutrition, 2018-10, Vol.120 (8), p.946-957

2018

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Meeting the challenges in the development of risk-benefit assessment of foods

Trends in Food Science & Technology, 2018-06, Vol.76, p.90-100

2018

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Probabilistic approach for assessing cancer risk due to benzo[a]pyrene in barbecued meat: Informing advice for population groups

PloS one, 2018-11, Vol.13 (11), p.e0207032

2018

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The health impact of substituting unprocessed red meat by pulses in the Danish diet

European journal of nutrition, 2021-09, Vol.60 (6), p.3107-3118

2021

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Use of Mathematical Optimization Models to Derive Healthy and Safe Fish Intake

The Journal of nutrition, 2018-02, Vol.148 (2), p.275-284

2018

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Risk based microbiological criteria for Campylobacter in broiler meat in the European Union

International journal of food microbiology, 2012-09, Vol.158 (3), p.209-217

2012

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Predicting COVID-19 Incidence Using Wastewater Surveillance Data, Denmark, October 2021-June 2022

Emerging infectious diseases, 2023-08, Vol.29 (8), p.1589-1597

2023

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Risk Benefit Assessment of foods: Key findings from an international workshop

Food research international, 2019-02, Vol.116, p.859-869

2019

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Salmonella control in poultry flocks and its public health impact

EFSA journal, 2019-02, Vol.17 (2), p.e05596-n/a

2019

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Update and review of control options for Campylobacter in broilers at primary production

EFSA journal, 2020-04, Vol.18 (4), p.e06090-n/a

2020

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A comparison of risk assessments on Campylobacter in broiler meat

International journal of food microbiology, 2009-02, Vol.129 (2), p.107-123

2009

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Introduction to the special issue on risk analysis of Campylobacter in broilers and broiler meat

Microbial risk analysis, 2016-06, Vol.2-3, p.1-2

Nauta, Maarten J.

2016

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Cross-Contamination During Food Preparation: A Mechanistic Model Applied to Chicken-Borne Campylobacter

Risk analysis, 2007-08, Vol.27 (4), p.803-813

2007

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Modelling bacterial growth in quantitative microbiological risk assessment: is it possible?

International journal of food microbiology, 2002-03, Vol.73 (2), p.297-304

Nauta, Maarten J

2002

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The role of hazard- and risk-based approaches in ensuring food safety

Trends in food science & technology, 2015-12, Vol.46 (2), p.176-188

2015

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Optimising healthy and safe fish intake recommendations: a trade-off between personal preference and cost

Personalised fish intake recommendations: the effect of background exposure on optimisation

Meeting the challenges in the development of risk-benefit assessment of foods

Probabilistic approach for assessing cancer risk due to benzo[a]pyrene in barbecued meat: Informing advice for population groups

The health impact of substituting unprocessed red meat by pulses in the Danish diet

Scientific Opinion on the update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA (2017–2019)

Use of Mathematical Optimization Models to Derive Healthy and Safe Fish Intake

Risk based microbiological criteria for Campylobacter in broiler meat in the European Union

Pathogenicity assessment of Shiga toxin‐producing Escherichia coli (STEC) and the public health risk posed by contamination of food with STEC

Role played by the environment in the emergence and spread of antimicrobial resistance (AMR) through the food chain

Predicting COVID-19 Incidence Using Wastewater Surveillance Data, Denmark, October 2021-June 2022

Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 11: suitability of taxonomic units notified to EFSA until September 2019

Risk Benefit Assessment of foods: Key findings from an international workshop

Salmonella control in poultry flocks and its public health impact

Update of the list of qualified presumption of safety (QPS) recommended microorganisms intentionally added to food or feed as notified to EFSA

Whole genome sequencing and metagenomics for outbreak investigation, source attribution and risk assessment of food‐borne microorganisms

Update and review of control options for Campylobacter in broilers at primary production

Public health risks associated with food‐borne parasites

A comparison of risk assessments on Campylobacter in broiler meat

Introduction to the special issue on risk analysis of Campylobacter in broilers and broiler meat

Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 15: suitability of taxonomic units notified to EFSA until September 2021

Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 12: suitability of taxonomic units notified to EFSA until March 2020

Cross-Contamination During Food Preparation: A Mechanistic Model Applied to Chicken-Borne Campylobacter

Modelling bacterial growth in quantitative microbiological risk assessment: is it possible?

The role of hazard- and risk-based approaches in ensuring food safety

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