Probabilistic risk model of norovirus transmission during handling and preparation of fresh produce in school foodservice operations

ARACELI BOLIVAR CARRILLOFERNANDO PEREZ RODRIGUEZ2026-01-292026-01-29201910.1016/j.ijfoodmicro.2018.09.0292-s2.0-85054797592https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/29673Food ScienceMicrobiologyFood ScienceMicrobiologyProbabilistic risk model of norovirus transmission during handling and preparation of fresh produce in school foodservice operationsresearch article