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The rate at which the consumer encounters food items per unit of food density is called the attack rate, a. The average time spent on processing a food item is called the handling time, h . Similar equations are the Monod equation for the growth of microorganisms and the Michaelis–Menten equation for the rate of enzymatic reactions.
In epidemiology, the attack rate is the proportion of an at-risk population that contracts the disease during a specified time interval. [1] It is used in hypothetical predictions and during actual outbreaks of disease.
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
An example would be all the people in a city during a specific time period. The constant K is assigned a value of 100 to represent a percentage. An example would be to find the percentage of people in a city who are infected with HIV: 6,000 cases in March divided by the population of a city (one million) multiplied by the constant ( K ) would ...
In epidemiology, force of infection (denoted ) is the rate at which susceptible individuals acquire an infectious disease. [1] Because it takes account of susceptibility it can be used to compare the rate of transmission between different groups of the population for the same infectious disease, or even between different infectious diseases.
[1] An idiomatic (rather than ecological) definition is preferred here because although, statistically, attacks on humans by wild carnivores are an extremely rare cause of death—even in regions with high levels of human-wildlife interaction and relatively high absolute numbers of attacks [2] —the topic remains one of great fascination [3 ...
Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following: PHF table A 2013 FDA Food Code. PHF table B 2013 FDA Food Code.
Oligophagy is a term for intermediate degrees of selectivity, referring to animals that eat a relatively small range of foods, either because of preference or necessity. [2] Another classification refers to the specific food animals specialize in eating, such as: Carnivore: the eating of animals Araneophagy: eating spiders; Avivore: eating birds