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The known pathogenicity of the micro-organism. The virulence or level of pathogenicity of the micro-organism — are the diseases it causes mild or serious?

The number of organisms required to initiate an infection.

The routes of infection.

The known incidence of infection in the community and the existence locally of vectors and potential reserves.

The amounts or volumes of organisms used in the fermentation process.

The techniques or processes used.

Ease of prophylaxis and treatment.

A detailed discussion of assessment of risk and ways to reduce it is given by Winkler and Park (1992).

Table 7.2. Details of geometrical ratios of fermenters with single multi-blade impellers

Table 7.2. Details of geometrical ratios of fermenters with single multi-blade impellers

Dimension

Steel and

Wegrich and

Blakeborough

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