Exposure assessment model of Campylobacter in döner kebab consumed in the west of Algeria_V4

The model is divided into 6 steps: 1. Raw chicken meat contamination, 2. Making the kebab, 3. Storage (Freezing), 4. Cooking, 5. Exposure, 6. The dose-response model. The aim of the risk model is to estimate the likelihood of a consumer being exposed to the pathogen Campylobacter in the food döner kebab and to estimate the number of the organism (dose) in a single serving at the time of consumption. The QMRA model evaluate also the potential effect of control measures to reduce this risk. Online Model ExecutionDE; FSKX; rakip@bfr.bund.d