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Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Belgium36769, Uyttendaele, M., Baert K., Ghafir Y., Daube G., De Zutter L., Herman L., Dierick Katelijne, Pi\'e9rard Denis, Dubois J.J., Horion B., et al. , Int.J.Food Microbiol., 1/9/2006, Volume 111, Issue 2, Number 163, p.149 - 163, (2006)\par \par }