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FIG. 13 in Food worthy of kings and saints: fish consumption in the medieval monastery Studenica (Serbia)

FIG. 13. — Medial and lateral view of a stellate sturgeon (Acipenser stellatus Pallas, 1771) suboperculare (pit 2, area outside the monastery walls). A, B, suboperculare modified by cutting, abrasion and polishing; C, unmodified sub- operculare of the same species (drawing after Radu 2003: 263, planche 7a). Scale bar: 1 cm.

FIG. 14 in Food worthy of kings and saints: fish consumption in the medieval monastery Studenica (Serbia)

FIG. 14. — Selected beluga (Huso huso Linnaeus, 1758) sturgeon remains with indicated cut and chop marks, from the midden areas above buildings V and VII and outside the monastery walls. Scale bar: 1 cm.

FIG. 11 in Food worthy of kings and saints: fish consumption in the medieval monastery Studenica (Serbia)

FIG. 11. — Selected Wels catfish (Silurus glanis Linnaeus, 1758) remains with indicated chop marks, from the layer above the floor of Building VII. Scale bar: 1 cm.

FIG. 12 in Food worthy of kings and saints: fish consumption in the medieval monastery Studenica (Serbia)

FIG. 12. — Russian sturgeon (Acipenser gueldenstaedtii Brandt & Ratzeburg, 1833) ventral scute from the layer above the floor of Building VII. Scale bar: 1 cm.

FIG. 8 in Food worthy of kings and saints: fish consumption in the medieval monastery Studenica (Serbia)

FIG. 8. — Taxonomic composition of the fish faunal assemblage from Studenica Monastery. Abbreviation: NISP, number of identified specimens.

FIG. 9 in Food worthy of kings and saints: fish consumption in the medieval monastery Studenica (Serbia)

FIG. 9. — Selected carp (Cyprinus carpio Linnaeus, 1758) remains with indicated cut and chop marks, from the area outside the monastery walls. Scale bar: 1 cm.

FIG. 10 in Food worthy of kings and saints: fish consumption in the medieval monastery Studenica (Serbia)

FIG. 10. — Pike (Esox lucius Linnaeus, 1758) dentale from the layer above the floor of Building VII. Scale bar: 1 cm.

FIG. 7 in Food worthy of kings and saints: fish consumption in the medieval monastery Studenica (Serbia)

FIG. 7. — Eggshell fragments stuck to a catfish (Silurus glanis Linnaeus, 1758) hyomandibulare, from the layer above the floor of Building VII (after Marković et al. 2016: 105, fig. 4). Scale bar: 1 cm.

FIG. 5 in Food worthy of kings and saints: fish consumption in the medieval monastery Studenica (Serbia)

FIG. 5. — Studenica Monastery site plan, with marked contexts with fish remains (below Building V/1, above buildings V and VII, and the area outside the monastery walls) (modified after Popović 2015: 34, fig. 10).

FIG. 1 in Food worthy of kings and saints: fish consumption in the medieval monastery Studenica (Serbia)

FIG. 1. — The location of Studenica Monastery and other medieval monasteries, sites and fisheries mentioned in the text. White rectangle, Iron Gates or the Danube Gorges area; white ellipse, location of the Gospođin Vir gorge.

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Supplementary material 1 from: Basak S, Christy J, Guillier L, Audiat-Perrin F, Sanaa M, Tenenhaus-Aziza F, Bect J, Vazquez E (2024) Quantitative risk assessment of Haemolytic and Uremic Syndrome (HUS) from consumption of raw milk soft cheese. Food and Ecological Systems Modelling Journal 5: e109502. https://doi.org/10.3897/fmj.5.109502

QRA simulator

Figure 6 from: Basak S, Christy J, Guillier L, Audiat-Perrin F, Sanaa M, Tenenhaus-Aziza F, Bect J, Vazquez E (2024) Quantitative risk assessment of Haemolytic and Uremic Syndrome (HUS) from consumption of raw milk soft cheese. Food and Ecological Systems Modelling Journal 5: e109502. https://doi.org/10.3897/fmj.5.109502

Figure 6 The relative batch risk (with respect to a baseline risk value) is plotted as a function of the initial STEC (main pathogenic serotypes MPS-STEC) concentration (CFU/ml).

Figure 5 from: Basak S, Christy J, Guillier L, Audiat-Perrin F, Sanaa M, Tenenhaus-Aziza F, Bect J, Vazquez E (2024) Quantitative risk assessment of Haemolytic and Uremic Syndrome (HUS) from consumption of raw milk soft cheese. Food and Ecological Systems Modelling Journal 5: e109502. https://doi.org/10.3897/fmj.5.109502

Figure 5 Batch rejection probability as a function of the initial STEC (main pathogenic serotypes MPS-STEC) concentration (CFU/ml).

Figure 4 from: Basak S, Christy J, Guillier L, Audiat-Perrin F, Sanaa M, Tenenhaus-Aziza F, Bect J, Vazquez E (2024) Quantitative risk assessment of Haemolytic and Uremic Syndrome (HUS) from consumption of raw milk soft cheese. Food and Ecological Systems Modelling Journal 5: e109502. https://doi.org/10.3897/fmj.5.109502

Figure 4 Evolution of STEC colony size during draining, salting and ripening of cheese fabrication. The decline rate for the MPS O157:H7 strain and non-MPS strains are equal (orange line) and significantly higher than the decline rate of MPS non-O157:H7 strain (red line). The three phases, namely, draining, salting and ripening are separated by vertical blue dotted lines.

Figure 3 from: Basak S, Christy J, Guillier L, Audiat-Perrin F, Sanaa M, Tenenhaus-Aziza F, Bect J, Vazquez E (2024) Quantitative risk assessment of Haemolytic and Uremic Syndrome (HUS) from consumption of raw milk soft cheese. Food and Ecological Systems Modelling Journal 5: e109502. https://doi.org/10.3897/fmj.5.109502

Figure 3 Evolution of STEC (main pathogenic serotypes MPS-STEC) in log10 CFU/ml during the storage and moulding step. The blue vertical line shows the end of the storage phase.

Figure 2 from: Basak S, Christy J, Guillier L, Audiat-Perrin F, Sanaa M, Tenenhaus-Aziza F, Bect J, Vazquez E (2024) Quantitative risk assessment of Haemolytic and Uremic Syndrome (HUS) from consumption of raw milk soft cheese. Food and Ecological Systems Modelling Journal 5: e109502. https://doi.org/10.3897/fmj.5.109502

Figure 2 Histogram of STEC (main pathogenic serotypes MPS-STEC) concentration (log10 (CFU/ml)) in milk put into production.

Figure 1 from: Basak S, Christy J, Guillier L, Audiat-Perrin F, Sanaa M, Tenenhaus-Aziza F, Bect J, Vazquez E (2024) Quantitative risk assessment of Haemolytic and Uremic Syndrome (HUS) from consumption of raw milk soft cheese. Food and Ecological Systems Modelling Journal 5: e109502. https://doi.org/10.3897/fmj.5.109502

Figure 1 Schematic diagram of the batch level simulator of the risk assessment model. Modules are denoted by pink coloured boxes with the blue boxes denoting the set of corresponding input parameters \documentclass[12pt]{standalone} \usepackage{varwidth} \usepackage[utf8x]{inputenc} \usepackage[T1]{fontenc} \usepackage{lmodern} \usepackage{amsmath, amssymb, graphics, setspace} \newcommand{\mathsym}[1]{{}} \newcommand{\unicode}[1]{{}} \newcounter{mathematicapage} \begin{document} \begin{varwidth}{50in} \begin{equation*} \theta = \{\theta^{\rm farm}, \theta^{\rm cheese}, \theta^{\rm con}, \theta^{\rm post}\} \end{equation*} \end{varwidth} \end{document} and the orange boxes denoting the outputs, namely, milk loss per batch \documentclass[12pt]{standalone} \usepackage{varwidth} \usepackage[utf8x]{inputenc} \usepackage[T1]{fontenc} \usepackage{lmodern} \usepackage{amsmath, amssymb, graphics, setspace} \newcommand{\mathsym}[1]{{}} \newcommand{\unicode}[1]{{}} \newcounter{mathematicapage} \begin{document} \begin{varwidth}{50in} \begin{equation*} M^{\rm batch} \end{equation*} \end{varwidth} \end{document} , probability of rejecting a particular batch \documentclass[12pt]{standalone} \usepackage{varwidth} \usepackage[utf8x]{inputenc} \usepackage[T1]{fontenc} \usepackage{lmodern} \usepackage{amsmath, amssymb, graphics, setspace} \newcommand{\mathsym}[1]{{}} \newcommand{\unicode}[1]{{}} \newcounter{mathematicapage} \begin{document} \begin{varwidth}{50in} \begin{equation*} P^{\rm batch} \end{equation*} \end{varwidth} \end{document} and batch risk \documentclass[12pt]{standalone} \usepackage{varwidth} \usepackage[utf8x]{inputenc} \usepackage[T1]{fontenc} \usepackage{lmodern} \usepackage{amsmath, amssymb, graphics, setspace} \newcommand{\mathsym}[1]{{}} \newcommand{\unicode}[1]{{}} \newcounter{mathematicapage} \begin{document} \begin{varwidth}{50in} \begin{equation*} R^{\rm batch} \end{equation*} \end{varwidth} \end{document} .