World Health Organization Estimates of the Relative Contributions of Food to the Burden of Disease Due to Selected Foodborne Hazards: A Structured Expert Elicitation.

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Published in PLoS One on January 19, 2016

Authors

Tine Hald1, Willy Aspinall2,3, Brecht Devleesschauwer4,5,6, Roger Cooke7,8, Tim Corrigan9, Arie H Havelaar10,11,12, Herman J Gibb13, Paul R Torgerson14, Martyn D Kirk15, Fred J Angulo16, Robin J Lake17, Niko Speybroeck5, Sandra Hoffmann18

Author Affiliations

1: Technical University of Denmark, Lyngby, Denmark.
2: Aspinall & Associates, Tisbury, England.
3: Bristol University, Bristol, England.
4: Ghent University, Merelbeke, Belgium.
5: Université catholique de Louvain, Brussels, Belgium.
6: Institute of Tropical Medicine, Antwerp, Belgium.
7: Resources for the Future, Washington, District of Columbia, United States of America.
8: Technical University of Delft, Delft, the Netherlands.
9: World Health Organization, Geneva, Switzerland.
10: National Institute for Public Health and the Environment, Bilthoven, the Netherlands.
11: University of Florida, Gainesville, Florida, United States of America.
12: Utrecht University, Utrecht, Netherlands.
13: Gibb Epidemiology Consulting LLC, Arlington, Virginia, United States of America.
14: University of Zurich, Zurich, Switzerland.
15: The Australian National University, Canberra, Australia.
16: U.S. Centers for Disease Control and Prevention, Atlanta, Georgia, United States of America.
17: Institute of Environmental Science and Research, Christchurch, New Zealand.
18: U.S. Dept. of Agriculture, Economic Research Service, Washington, District of Columbia, United States of America.

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