P.O.Box 360, 3700 AJ Zeits, The Netherlands
Tel + 31 30 6944943
Fax +31 30 6944901
E-mail: notermans@voeding.tno.nl
Website: http://www.voeding.tno.nl

Role and Contribution 

Workplan

WP1	Evaluation of existing models Collecting growth data, etc.
WP2	Collecting data and development of database of prevalence and concentration of important pathogenic organisms and spoilage organisms on meat products in Europe. Collecting data and development database on meat storage conditions in Europe Database on European consumption patters Assess risk of meat products at the time of consumption using a probabilistic approach based on microbial prevalence and concentration, meat chill chain conditions and validated predictive models from predictive software and WP1 and dose-response from state of art epidimiological data Establishing of an internet site
WP5	Application research on SMAS.
WP6	Collecting data consumers attitudes Inquiring industrial acceptance of the TTI

Research Personnel

Qualifications

Selected References

1. Notermans, S. and Mead, G.C. Incorporation of elements of quantitative risk analysis in the HACCP system. Int. J. Food Microbiol. 30, 157-173, 1996.
   
   
2. Notermans, S., Nauta, M.J., Jansen, J., Jouve, J.L. and Mead, G.C. A risk assessment approach to evaluating food safety based on product surveillance. Food Control 9, 217-223, 1997.
   
   
3. Notermans, S. and Batt, C.A. A risk assessment approach for food-borne Bacillus cereus and its toxins. J, Applied Microbiology Symposium Supplement 84, 51S-61S, 1998.
   
   
4. Notermans, S., Dufrenne, J., Teunis, P. and Chakraborty, T. Studies on the risk assessment of Listeria monocytogenes. Journal Food Protection 61, 244-248, 1998.Notermans, S. et al (1998). Studies on the risk assessment of Listeria monocytogenes. J. Food protection 61, 244-248.
   
   
5. De Nijs, M., van Egmond, H.P., Nauta, M., Rombouts, F.M. and Notermans, S. Assessment of human exposure to fumonisine B1. J. Food Protection, 61, 879-884, 1998.
   
   
6. Hoornstra, E., Northolt, M.D., Notermans, S. and Barendsz, A.W. The use of quantitative risk assessment in HACCP. Food Control 12, 229-234, 2001
   
   
7. Notermans, S., Barendzs, A.W. and rombouts, F. Evolution of microbiological risk assessment. Chapter book on Microbial risk assessment. In Press, 2002.