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The Microbiological Safety of Fresh Produce in Lebanon- A holistic “farm-to-fork chain” approach to evaluate food safety, compliance levels and underlying risk factors

机译：黎巴嫩新鲜农产品的微生物安全性-评估食品安全性，合规水平和潜在风险因素的整体“从农场到餐桌的链条”方法

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Faour-Klingbeil Dima;
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1. Simulation modelling and risk assessment as tools to identify the impact of climate change on microbiological food safety - The case study of fresh produce supply chain [J] . L. Jacxsens, P.A. Luning, J.G.A.J. van der Vorst, Food research international . 2010,第7期

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2. The role of veterinarians in the farm-to-fork food chain and the underlying legal framework. (Special Issue: Coordinating surveillance policies in animal health and food safety 'from farm to fork'.) [French English] [J] . Petitclerc M. Revue Scientifique et Technique . 2013,第2期

机译：兽医在从农场到餐桌的食物链中的作用以及基本的法律框架。（特刊：“从农场到餐桌”协调动物健康和食品安全的监督政策。）[法语]
3. Creating food chain security and food safety: the southeastern regional fresh produce food safety training program [J] . Dennis J. Osborne, Douglas C. Sanders, James W. Rushing, Journal of the Association of Food and Drug Officials . 2003,第1期

机译：建立食品链安全和食品安全：东南部地区新鲜农产品食品安全培训计划
4. Food safety management and risk assessment in the fresh produce supply chain [C] . L Jacxsens, M Uyttendaele, P Luning International Conference on Food Science and Engineering . 2017

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5. Evaluation and Modeling of Food Safety Risk Factors Associated with Toxoplasma gondii Infection in the Farm-To-Fork Framework [D] . Rani, Surabhi. 2020

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6. Selection of critical factors for identifying emerging food safety risks in dynamic food production chains [O] . E.D. van Asselt, M.P.M. Meuwissen, M.A.P.M. van Asseldonk, -1

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7. Farm-To-Fork Fresh Produce Food Safety: An Evaluation of Perceptions, Knowledge, and Implementation of Good Agriculture Practices in Kentucky [O] . Sinkel Daniel J 2016

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8. Guidance for Industry: Studies to Evaluate the Safety of Residues of Veterinary Drugs in Human Food: General Approach to Establish a Microbiological ADI VICH. GL36(R). [R] . 2013

机译：工业指南：评估人类食品中兽药残留安全性的研究：建立微生物aDI VICH的一般方法。 GL36（R）。

The Microbiological Safety of Fresh Produce in Lebanon- A holistic “farm-to-fork chain” approach to evaluate food safety, compliance levels and underlying risk factors

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