The Experts below are selected from a list of 633 Experts worldwide ranked by ideXlab platform
Eelco Franz - One of the best experts on this subject based on the ideXlab platform.
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Reusing Salad from Salad Bars – simulating the effects on product loss, microbial safety and product quality
International Journal of Food Science and Technology, 2012Co-Authors: S O Tromp, Hajo Rijgersberg, Eelco FranzAbstract:The goal of this study is to model the effects of reusing Salad from Salad Bars to reduce product loss, while keeping microbial safety and product quality at acceptable levels. We, therefore, expand our previously developed simulation model by incorporating reuse strategies and a quality decay model. The expanded model is used to simulate different Salad reuse scenarios and to quantify the consequences to product loss, microbial safety and product quality. With this study, we show an application of a generic approach for the integrated modelling of product loss, microbial safety and product quality. The most cautious scenario consists of reusing Salad for only 1 day after the first use and only if the Salad originates from a package with a valid best-before date at the time of reuse (‘minimum reuse of Salad with the best-before date criterion’). This scenario decreases product loss at the Salad bar considerably from 37% to 29% ()21%). This considerable benefit occurs almost without causing product loss at the cold storage (increase from 0% to 1%), with only a minimal increase in the number of foetal mortality cases because of Listeria monocytogenes (increase from 11.9 to 12.2 cases per year (+3%)) and hardly any decline in product quality
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella enterica and listeria monocytogenes in leafy green vegetables consumed at Salad Bars based on modeling supply chain logistics
Journal of Food Protection, 2010Co-Authors: S O Tromp, Hajo Rijgersberg, Eelco FranzAbstract:Quantitative microbial risk assessments do not usually account for the planning and ordering mechanisms (logistics) of a food supply chain. These mechanisms and consumer demand determine the storage and delay times of products. The aim of this study was to quantitatively assess the difference between simulating supply chain logistics (MOD) and assuming fixed storage times (FIX) in microbial risk estimation for the supply chain of fresh-cut leafy green vegetables destined for working-canteen Salad Bars. The results of the FIX model were previously published (E. Franz, S. O. Tromp, H. Rijgersberg, and H. J. van der Fels-Klerx, J. Food Prot. 73:274–285, 2010). Pathogen growth was modeled using stochastic discrete-event simulation of the applied logistics concept. The public health effects were assessed by conducting an exposure assessment and risk characterization. The relative growths of Escherichia coli O157 (17%) and Salmonella enterica (15%) were identical in the MOD and FIX models. In contrast, the rela...
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella enterica and listeria monocytogenes in leafy green vegetables consumed at Salad Bars based on modeling supply chain logistics
Journal of Food Protection, 2010Co-Authors: S O Tromp, Hajo Rijgersberg, Eelco FranzAbstract:Quantitative microbial risk assessments do not usually account for the planning and ordering mechanisms (logistics) of a food supply chain. These mechanisms and consumer demand determine the storage and delay times of products. The aim of this study was to quantitatively assess the difference between simulating supply chain logistics (MOD) and assuming fixed storage times (FIX) in microbial risk estimation for the supply chain of fresh-cut leafy green vegetables destined for working-canteen Salad Bars. The results of the FIX model were previously published (E. Franz, S. O. Tromp, H. Rijgersberg, and H. J. van der Fels-Klerx, J. Food Prot. 73:274–285, 2010). Pathogen growth was modeled using stochastic discrete-event simulation of the applied logistics concept. The public health effects were assessed by conducting an exposure assessment and risk characterization. The relative growths of Escherichia coli O157 (17%) and Salmonella enterica (15%) were identical in the MOD and FIX models. In contrast, the rela...
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella and listeria monocytogenes in leafy green vegetables consumed at Salad Bars
Journal of Food Protection, 2010Co-Authors: Eelco Franz, Hajo Rijgersberg, S O Tromp, H J Van Der FelsklerxAbstract:Fresh vegetables are increasingly recognized as a source of foodborne outbreaks in many parts of the world. The purpose of this study was to conduct a quantitative microbial risk assessment for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes infection from consumption of leafy green vegetables in Salad from Salad Bars in The Netherlands. Pathogen growth was modeled in Aladin (Agro Logistics Analysis and Design Instrument) using time-temperature profiles in the chilled supply chain and one particular restaurant with a Salad bar. A second-order Monte Carlo risk assessment model was constructed (using @Risk) to estimate the public health effects. The temperature in the studied cold chain was well controlled below 5 degrees C. Growth of E. coli O157:H7 and Salmonella was minimal (17 and 15%, respectively). Growth of L. monocytogenes was considerably greater (194%). Based on first-order Monte Carlo simulations, the average number of cases per year in The Netherlands associated the consumption leafy greens in Salads from Salad Bars was 166, 187, and 0.3 for E. coli O157:H7, Salmonella, and L. monocytogenes, respectively. The ranges of the average number of annual cases as estimated by second-order Monte Carlo simulation (with prevalence and number of visitors as uncertain variables) were 42 to 551 for E. coli O157:H7, 81 to 281 for Salmonella, and 0.1 to 0.9 for L. monocytogenes. This study included an integration of modeling pathogen growth in the supply chain of fresh leafy vegetables destined for restaurant Salad Bars using software designed to model and design logistics and modeling the public health effects using probabilistic risk assessment software.
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella and listeria monocytogenes in leafy green vegetables consumed at Salad Bars
Journal of Food Protection, 2010Co-Authors: Eelco Franz, Hajo Rijgersberg, S O Tromp, H J Van Der FelsklerxAbstract:Fresh vegetables are increasingly recognized as a source of foodborne outbreaks in many parts of the world. The purpose of this study was to conduct a quantitative microbial risk assessment for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes infection from consumption of leafy green vegetables in Salad from Salad Bars in The Netherlands. Pathogen growth was modeled in Aladin (Agro Logistics Analysis and Design Instrument) using time-temperature profiles in the chilled supply chain and one particular restaurant with a Salad bar. A second-order Monte Carlo risk assessment model was constructed (using @Risk) to estimate the public health effects. The temperature in the studied cold chain was well controlled below 5°C. Growth of E. coli O157:H7 and Salmonella was minimal (17 and 15%, respectively). Growth of L. monocytogenes was considerably greater (194%). Based on first-order Monte Carlo simulations, the average number of cases per year in The Netherlands associated the consumption leafy gr...
S O Tromp - One of the best experts on this subject based on the ideXlab platform.
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Reusing Salad from Salad Bars – simulating the effects on product loss, microbial safety and product quality
International Journal of Food Science and Technology, 2012Co-Authors: S O Tromp, Hajo Rijgersberg, Eelco FranzAbstract:The goal of this study is to model the effects of reusing Salad from Salad Bars to reduce product loss, while keeping microbial safety and product quality at acceptable levels. We, therefore, expand our previously developed simulation model by incorporating reuse strategies and a quality decay model. The expanded model is used to simulate different Salad reuse scenarios and to quantify the consequences to product loss, microbial safety and product quality. With this study, we show an application of a generic approach for the integrated modelling of product loss, microbial safety and product quality. The most cautious scenario consists of reusing Salad for only 1 day after the first use and only if the Salad originates from a package with a valid best-before date at the time of reuse (‘minimum reuse of Salad with the best-before date criterion’). This scenario decreases product loss at the Salad bar considerably from 37% to 29% ()21%). This considerable benefit occurs almost without causing product loss at the cold storage (increase from 0% to 1%), with only a minimal increase in the number of foetal mortality cases because of Listeria monocytogenes (increase from 11.9 to 12.2 cases per year (+3%)) and hardly any decline in product quality
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella enterica and listeria monocytogenes in leafy green vegetables consumed at Salad Bars based on modeling supply chain logistics
Journal of Food Protection, 2010Co-Authors: S O Tromp, Hajo Rijgersberg, Eelco FranzAbstract:Quantitative microbial risk assessments do not usually account for the planning and ordering mechanisms (logistics) of a food supply chain. These mechanisms and consumer demand determine the storage and delay times of products. The aim of this study was to quantitatively assess the difference between simulating supply chain logistics (MOD) and assuming fixed storage times (FIX) in microbial risk estimation for the supply chain of fresh-cut leafy green vegetables destined for working-canteen Salad Bars. The results of the FIX model were previously published (E. Franz, S. O. Tromp, H. Rijgersberg, and H. J. van der Fels-Klerx, J. Food Prot. 73:274–285, 2010). Pathogen growth was modeled using stochastic discrete-event simulation of the applied logistics concept. The public health effects were assessed by conducting an exposure assessment and risk characterization. The relative growths of Escherichia coli O157 (17%) and Salmonella enterica (15%) were identical in the MOD and FIX models. In contrast, the rela...
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella enterica and listeria monocytogenes in leafy green vegetables consumed at Salad Bars based on modeling supply chain logistics
Journal of Food Protection, 2010Co-Authors: S O Tromp, Hajo Rijgersberg, Eelco FranzAbstract:Quantitative microbial risk assessments do not usually account for the planning and ordering mechanisms (logistics) of a food supply chain. These mechanisms and consumer demand determine the storage and delay times of products. The aim of this study was to quantitatively assess the difference between simulating supply chain logistics (MOD) and assuming fixed storage times (FIX) in microbial risk estimation for the supply chain of fresh-cut leafy green vegetables destined for working-canteen Salad Bars. The results of the FIX model were previously published (E. Franz, S. O. Tromp, H. Rijgersberg, and H. J. van der Fels-Klerx, J. Food Prot. 73:274–285, 2010). Pathogen growth was modeled using stochastic discrete-event simulation of the applied logistics concept. The public health effects were assessed by conducting an exposure assessment and risk characterization. The relative growths of Escherichia coli O157 (17%) and Salmonella enterica (15%) were identical in the MOD and FIX models. In contrast, the rela...
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella and listeria monocytogenes in leafy green vegetables consumed at Salad Bars
Journal of Food Protection, 2010Co-Authors: Eelco Franz, Hajo Rijgersberg, S O Tromp, H J Van Der FelsklerxAbstract:Fresh vegetables are increasingly recognized as a source of foodborne outbreaks in many parts of the world. The purpose of this study was to conduct a quantitative microbial risk assessment for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes infection from consumption of leafy green vegetables in Salad from Salad Bars in The Netherlands. Pathogen growth was modeled in Aladin (Agro Logistics Analysis and Design Instrument) using time-temperature profiles in the chilled supply chain and one particular restaurant with a Salad bar. A second-order Monte Carlo risk assessment model was constructed (using @Risk) to estimate the public health effects. The temperature in the studied cold chain was well controlled below 5 degrees C. Growth of E. coli O157:H7 and Salmonella was minimal (17 and 15%, respectively). Growth of L. monocytogenes was considerably greater (194%). Based on first-order Monte Carlo simulations, the average number of cases per year in The Netherlands associated the consumption leafy greens in Salads from Salad Bars was 166, 187, and 0.3 for E. coli O157:H7, Salmonella, and L. monocytogenes, respectively. The ranges of the average number of annual cases as estimated by second-order Monte Carlo simulation (with prevalence and number of visitors as uncertain variables) were 42 to 551 for E. coli O157:H7, 81 to 281 for Salmonella, and 0.1 to 0.9 for L. monocytogenes. This study included an integration of modeling pathogen growth in the supply chain of fresh leafy vegetables destined for restaurant Salad Bars using software designed to model and design logistics and modeling the public health effects using probabilistic risk assessment software.
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella and listeria monocytogenes in leafy green vegetables consumed at Salad Bars
Journal of Food Protection, 2010Co-Authors: Eelco Franz, Hajo Rijgersberg, S O Tromp, H J Van Der FelsklerxAbstract:Fresh vegetables are increasingly recognized as a source of foodborne outbreaks in many parts of the world. The purpose of this study was to conduct a quantitative microbial risk assessment for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes infection from consumption of leafy green vegetables in Salad from Salad Bars in The Netherlands. Pathogen growth was modeled in Aladin (Agro Logistics Analysis and Design Instrument) using time-temperature profiles in the chilled supply chain and one particular restaurant with a Salad bar. A second-order Monte Carlo risk assessment model was constructed (using @Risk) to estimate the public health effects. The temperature in the studied cold chain was well controlled below 5°C. Growth of E. coli O157:H7 and Salmonella was minimal (17 and 15%, respectively). Growth of L. monocytogenes was considerably greater (194%). Based on first-order Monte Carlo simulations, the average number of cases per year in The Netherlands associated the consumption leafy gr...
Hajo Rijgersberg - One of the best experts on this subject based on the ideXlab platform.
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Reusing Salad from Salad Bars – simulating the effects on product loss, microbial safety and product quality
International Journal of Food Science and Technology, 2012Co-Authors: S O Tromp, Hajo Rijgersberg, Eelco FranzAbstract:The goal of this study is to model the effects of reusing Salad from Salad Bars to reduce product loss, while keeping microbial safety and product quality at acceptable levels. We, therefore, expand our previously developed simulation model by incorporating reuse strategies and a quality decay model. The expanded model is used to simulate different Salad reuse scenarios and to quantify the consequences to product loss, microbial safety and product quality. With this study, we show an application of a generic approach for the integrated modelling of product loss, microbial safety and product quality. The most cautious scenario consists of reusing Salad for only 1 day after the first use and only if the Salad originates from a package with a valid best-before date at the time of reuse (‘minimum reuse of Salad with the best-before date criterion’). This scenario decreases product loss at the Salad bar considerably from 37% to 29% ()21%). This considerable benefit occurs almost without causing product loss at the cold storage (increase from 0% to 1%), with only a minimal increase in the number of foetal mortality cases because of Listeria monocytogenes (increase from 11.9 to 12.2 cases per year (+3%)) and hardly any decline in product quality
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella enterica and listeria monocytogenes in leafy green vegetables consumed at Salad Bars based on modeling supply chain logistics
Journal of Food Protection, 2010Co-Authors: S O Tromp, Hajo Rijgersberg, Eelco FranzAbstract:Quantitative microbial risk assessments do not usually account for the planning and ordering mechanisms (logistics) of a food supply chain. These mechanisms and consumer demand determine the storage and delay times of products. The aim of this study was to quantitatively assess the difference between simulating supply chain logistics (MOD) and assuming fixed storage times (FIX) in microbial risk estimation for the supply chain of fresh-cut leafy green vegetables destined for working-canteen Salad Bars. The results of the FIX model were previously published (E. Franz, S. O. Tromp, H. Rijgersberg, and H. J. van der Fels-Klerx, J. Food Prot. 73:274–285, 2010). Pathogen growth was modeled using stochastic discrete-event simulation of the applied logistics concept. The public health effects were assessed by conducting an exposure assessment and risk characterization. The relative growths of Escherichia coli O157 (17%) and Salmonella enterica (15%) were identical in the MOD and FIX models. In contrast, the rela...
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella enterica and listeria monocytogenes in leafy green vegetables consumed at Salad Bars based on modeling supply chain logistics
Journal of Food Protection, 2010Co-Authors: S O Tromp, Hajo Rijgersberg, Eelco FranzAbstract:Quantitative microbial risk assessments do not usually account for the planning and ordering mechanisms (logistics) of a food supply chain. These mechanisms and consumer demand determine the storage and delay times of products. The aim of this study was to quantitatively assess the difference between simulating supply chain logistics (MOD) and assuming fixed storage times (FIX) in microbial risk estimation for the supply chain of fresh-cut leafy green vegetables destined for working-canteen Salad Bars. The results of the FIX model were previously published (E. Franz, S. O. Tromp, H. Rijgersberg, and H. J. van der Fels-Klerx, J. Food Prot. 73:274–285, 2010). Pathogen growth was modeled using stochastic discrete-event simulation of the applied logistics concept. The public health effects were assessed by conducting an exposure assessment and risk characterization. The relative growths of Escherichia coli O157 (17%) and Salmonella enterica (15%) were identical in the MOD and FIX models. In contrast, the rela...
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella and listeria monocytogenes in leafy green vegetables consumed at Salad Bars
Journal of Food Protection, 2010Co-Authors: Eelco Franz, Hajo Rijgersberg, S O Tromp, H J Van Der FelsklerxAbstract:Fresh vegetables are increasingly recognized as a source of foodborne outbreaks in many parts of the world. The purpose of this study was to conduct a quantitative microbial risk assessment for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes infection from consumption of leafy green vegetables in Salad from Salad Bars in The Netherlands. Pathogen growth was modeled in Aladin (Agro Logistics Analysis and Design Instrument) using time-temperature profiles in the chilled supply chain and one particular restaurant with a Salad bar. A second-order Monte Carlo risk assessment model was constructed (using @Risk) to estimate the public health effects. The temperature in the studied cold chain was well controlled below 5 degrees C. Growth of E. coli O157:H7 and Salmonella was minimal (17 and 15%, respectively). Growth of L. monocytogenes was considerably greater (194%). Based on first-order Monte Carlo simulations, the average number of cases per year in The Netherlands associated the consumption leafy greens in Salads from Salad Bars was 166, 187, and 0.3 for E. coli O157:H7, Salmonella, and L. monocytogenes, respectively. The ranges of the average number of annual cases as estimated by second-order Monte Carlo simulation (with prevalence and number of visitors as uncertain variables) were 42 to 551 for E. coli O157:H7, 81 to 281 for Salmonella, and 0.1 to 0.9 for L. monocytogenes. This study included an integration of modeling pathogen growth in the supply chain of fresh leafy vegetables destined for restaurant Salad Bars using software designed to model and design logistics and modeling the public health effects using probabilistic risk assessment software.
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella and listeria monocytogenes in leafy green vegetables consumed at Salad Bars
Journal of Food Protection, 2010Co-Authors: Eelco Franz, Hajo Rijgersberg, S O Tromp, H J Van Der FelsklerxAbstract:Fresh vegetables are increasingly recognized as a source of foodborne outbreaks in many parts of the world. The purpose of this study was to conduct a quantitative microbial risk assessment for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes infection from consumption of leafy green vegetables in Salad from Salad Bars in The Netherlands. Pathogen growth was modeled in Aladin (Agro Logistics Analysis and Design Instrument) using time-temperature profiles in the chilled supply chain and one particular restaurant with a Salad bar. A second-order Monte Carlo risk assessment model was constructed (using @Risk) to estimate the public health effects. The temperature in the studied cold chain was well controlled below 5°C. Growth of E. coli O157:H7 and Salmonella was minimal (17 and 15%, respectively). Growth of L. monocytogenes was considerably greater (194%). Based on first-order Monte Carlo simulations, the average number of cases per year in The Netherlands associated the consumption leafy gr...
Lee Ching Ng - One of the best experts on this subject based on the ideXlab platform.
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microbial survey of ready to eat Salad ingredients sold at retail reveals the occurrence and the persistence of listeria monocytogenes sequence types 2 and 87 in pre packed smoked salmon
BMC Microbiology, 2017Co-Authors: Man Ling Chau, Kyaw Thu Aung, Hapuarachchige Chanditha Hapuarachchi, Joanne Su Lin Kang, Youming Ng, Ramona Alikiiteaga Gutierrez, Lee Ching NgAbstract:As the preparation of Salads involves extensive handling and the use of uncooked ingredients, they are particularly vulnerable to microbial contamination. This study aimed to determine the microbial safety and quality of pre-packed Salads and Salad bar ingredients sold in Singapore, so as to identify public health risks that could arise from consuming Salads and to determine areas for improvement in the management of food safety. The most frequently encountered organism in pre-packed Salad samples was B. cereus, particularly in pasta Salads (33.3%, 10/30). The most commonly detected organism in Salad bar ingredients was L. monocytogenes, in particular seafood ingredients (44.1%, 15/34), largely due to contaminated smoked salmon. Further investigation showed that 21.6% (37/171) of the pre-packed smoked salmon sold in supermarkets contained L. monocytogenes. Significantly higher prevalence of L. monocytogenes and higher Standard Plate Count were detected in smoked salmon at Salad Bars compared to pre-packed smoked salmon in supermarkets, which suggested multiplication of the organism as the products move down the supply chain. Further molecular analysis revealed that L. monocytogenes Sequence Type (ST) 2 and ST87 were present in a particular brand of pre-packed salmon products over a 4-year period, implying a potential persistent contamination problem at the manufacturing level. Our findings highlighted a need to improve manufacturing and retail hygiene processes as well as to educate vulnerable populations to avoid consuming food prone to L. monocytogenes contamination.
H J Van Der Felsklerx - One of the best experts on this subject based on the ideXlab platform.
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quantitative microbial risk assessment for escherichia coli o157 h7 salmonella and listeria monocytogenes in leafy green vegetables consumed at Salad Bars
Journal of Food Protection, 2010Co-Authors: Eelco Franz, Hajo Rijgersberg, S O Tromp, H J Van Der FelsklerxAbstract:Fresh vegetables are increasingly recognized as a source of foodborne outbreaks in many parts of the world. The purpose of this study was to conduct a quantitative microbial risk assessment for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes infection from consumption of leafy green vegetables in Salad from Salad Bars in The Netherlands. Pathogen growth was modeled in Aladin (Agro Logistics Analysis and Design Instrument) using time-temperature profiles in the chilled supply chain and one particular restaurant with a Salad bar. A second-order Monte Carlo risk assessment model was constructed (using @Risk) to estimate the public health effects. The temperature in the studied cold chain was well controlled below 5 degrees C. Growth of E. coli O157:H7 and Salmonella was minimal (17 and 15%, respectively). Growth of L. monocytogenes was considerably greater (194%). Based on first-order Monte Carlo simulations, the average number of cases per year in The Netherlands associated the consumption leafy greens in Salads from Salad Bars was 166, 187, and 0.3 for E. coli O157:H7, Salmonella, and L. monocytogenes, respectively. The ranges of the average number of annual cases as estimated by second-order Monte Carlo simulation (with prevalence and number of visitors as uncertain variables) were 42 to 551 for E. coli O157:H7, 81 to 281 for Salmonella, and 0.1 to 0.9 for L. monocytogenes. This study included an integration of modeling pathogen growth in the supply chain of fresh leafy vegetables destined for restaurant Salad Bars using software designed to model and design logistics and modeling the public health effects using probabilistic risk assessment software.
