| http://www.w3.org/ns/prov#value | - These concerns are mostly of a biological nature and include bacterial pathogens, such as Escherichia coli O157:H7, Salmonella and Campylobacter in raw meat and poultry, and Listeria monocytogenes in ready-to-eat processed products, ... 140 Can a participatory approach contribute to food chain risk analysis?
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