ShareEmerging food-borne pathogens and their significance in chilled foods.
Author(s) : SCHOFIELD G. M.
Type of article: Article
Summary
Bibliographical review of the characteristics and toxical effects of Listeria monocytogenes, Yersinia enterocolitica, Aeromonas, Pleisiomonas shigelloids, psychrotrophs and Clostridium botulinum. Risks of contamination by these different food-borne pathogens.
Details
- Original title: Emerging food-borne pathogens and their significance in chilled foods.
- Record ID : 1994-0270
- Languages: English
- Source: J. appl. Bacteriol. - vol. 72 - n. 4
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Chilling of foodstuffs - Keywords: Food; Microbiology; Listeria; Botulism; Bibliography; Chilling; Yersinia; Pathogen; Hygiene
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