title: Food products and consumer protection: a conceptual approach and a glossary of terms.
abstract: There is greatly increased activity in measures being taken to ensure the production of safe food. Several concepts, increasingly based on quantitative risk analysis, are being introduced and new terminology and definitions are being proposed. This article presents a general approach to the production of microbiologically safe food and a glossary of appropriate terms. Where possible, an attempt is made to provide a more adequate terminology, based on that used in risk analysis; background information is also presented.
authors.affiliation: National Institute of Public Health and the Environment, Bilthoven, The Netherlands.
authors.forename: S
authors.initials: S
authors.lastname: Notermans
authors.forename: G C
authors.initials: GC
authors.lastname: Mead
authors.forename: J L
authors.initials: JL
authors.lastname: Jouve
mesh_terms: D003257:Consumer Product Safety / Q000331:legislation & jurisprudence; D005511:Food Handling / Q000331:legislation & jurisprudence; D018570:Risk Assessment; D009626:Terminology as Topic