Quantitative assessment of microbiological risks due to red meat consumption in France

International audience ; As reported by the European Centre for Disease Prevention and Control and the European Food Safety Authority, red meat is a major food source that is responsible for foodborne illnesses due to microbiological hazards. The first objective of this study was to aggregate the available data in the literature in order to identify and characterise the main microbiological hazards associated with red meat consumption in France. Next, the associated numbers of foodborne illnesses, deaths and the subsequent burden of diseases, expressed in Disability Adjusted Life Years (DALY),... Mehr ...