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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.
The Pandemic Severity Assessment Framework (PSAF) is an evaluation framework published by the Centers for Disease Control and Prevention in 2016 which uses quadrants to evaluate both the transmissibility and clinical severity of an influenza pandemic and to combine these into an overall impact estimate. [1]
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.
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Prevalence can also be measured with respect to a specific subgroup of a population. Incidence is usually more useful than prevalence in understanding the disease etiology: for example, if the incidence rate of a disease in a population increases, then there is a risk factor that promotes the incidence.
As of July 2008, the U.S. Food and Drug Administration suspects that the contaminated food product is a common ingredient in fresh salsa, such as raw tomato, fresh jalapeño pepper, fresh serrano pepper, and fresh cilantro. It is the largest reported salmonellosis outbreak in the United States since 1985.