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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.
The rate is arrived at by taking the number of new cases in the population at risk and dividing by the number of persons at risk in the population. [ citation needed ] attack rate = number of new cases in the population at risk number of persons at risk in the population {\displaystyle {\mbox{attack rate}}={\frac {\mbox{number of new cases in ...
Clinical severity is calculated via multiple measures including case fatality rate, case-hospitalization ratios, and deaths-hospitalizations ratios, while viral transmissibility is measured via available data among secondary household attack rates, school attack rates, workplace attack rates, community attack rates, rates of emergency ...
The Integrated Food Security Phase Classification (IPC), also known as IPC scale, is a tool for improving food security analysis and decision-making. It is a standardised scale that integrates food security, nutrition and livelihood information into a statement about the nature and severity of a crisis and implications for strategic response.
An infection rate or incident rate is the probability or risk of an infection in a population.It is used to measure the frequency of occurrence of new instances of infection within a population during a specific time period.
Human infectious diseases may be characterized by their case fatality rate (CFR), the proportion of people diagnosed with a disease who die from it (cf. mortality rate).It should not be confused with the infection fatality rate (IFR), the estimated proportion of people infected by a disease-causing agent, including asymptomatic and undiagnosed infections, who die from the disease.
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
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.