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RISKS OF PRACTICES, PROCEDURES AND PROCESSES THAT LEAD TO OUTBREAKS OF FOODBORNE DISEASES.

Author(s) : BRYAN F. L.

Type of article: Article

Summary

THE AUTHOR REVIEWS THE CONDITIONS NOTABLY CHILLING WHICH LEAD TO THE DEVELOPMENT OF PATHOGENS, ON VARIOUS FOODSTUFFS WHICH ARE TO BE EATEN RAW. THE GERMS STUDIED ARE: SALMONELLAE, STAPHYLOCOCCUS AND BOTULISM, CLOSTRIDIUM PERFRINGENS, VIBRIO PARAHAEMOLYTICUS, BACILLUS CEREUS.

Details

  • Original title: RISKS OF PRACTICES, PROCEDURES AND PROCESSES THAT LEAD TO OUTBREAKS OF FOODBORNE DISEASES.
  • Record ID : 1989-1851
  • Languages: English
  • Source: Journal of Food Protection - vol. 51 - n. 8
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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