ShareControl of pathogens in ready-to-eat meats.
Author(s) : FAIN A. R. Jr.
Type of article: Article
Summary
Evaluation of the risk of contamination of different categories of meat products by Salmonella, Campylobacter, E. coli, Shigella, Staphylococcus, Clostridium perfringens, C. botulinum and Listeria monocytogenes. Role of these bacteria in food poisoning. Prevention methods for chilled products are given.
Details
- Original title: Control of pathogens in ready-to-eat meats.
- Record ID : 1994-0272
- Languages: English
- Source: Dairy Food environ. Sanit. - vol. 12 - n. 9
- Publication date: 1992
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Chilling of foodstuffs
- Keywords: Prepared food; Chilled food; Microbiology; Chilling; Meat product
-
MICROBIOLOGY OF CHILLED FOODS.
- Author(s) : GORMLEY R.
- Date : 1988
- Languages : English
- Source: Food Irel. - n. 3
View record
-
Allemagne : gros plan sur les plats préparés.
- Date : 1999/11
- Languages : French
- Source: Bull. CFCE, VIPS - n. 11
View record
-
HACCP implementation: a generic model for chill...
- Date : 1993/12
- Languages : English
- Source: Journal of Food Protection - vol. 56 - n. 12
View record
-
CONVENIENCE FOODS: THE SECOND REVOLUTION.
- Author(s) : MORRIS C. E.
- Date : 1989
- Languages : English
- Source: Prog. Food Eng. - vol. 61 - n. 9
View record
-
DEVELOPMENT OF VIRULENT YERSINIA ENTEROCOLITICA...
- Author(s) : MOUSTAFA M. K., KHATEIB T. el-, AHMAD A. A. H.
- Date : 1988
- Languages : English
- Source: Assiut vet. med. J. - vol. 20 - n. 40
View record