Towards a Food Safety Knowledge Base Applicable in Crisis Situations and Beyond

Figure 4

Visualisation of the change in processing parameters during the production of the minisalami. The coloured bars at the bottom of the graph show the different processing steps. The changes in temperature (blue), pH (green), and water activity (brown), as well as the inactivation curve of ricin (red), are shown as lines. The food processing chain is depicted as actual time series (a), for a clearer view on process steps, showing all process steps with equally wide bars (b).

(a)

(b)