ShareRISKS 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.
Links
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Indexing
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IS REFRIGERATION ENOUGH TO RESTRAIN FOODBORNE P...
- Author(s) : PALUMBO S. A.
- Date : 1986
- Languages : English
- Source: Journal of Food Protection - vol. 49 - n. 12
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MICROBIOLOGICAL CHALLENGES OF REFRIGERATED FOODS.
- Author(s) : LECHOWICH R. V.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 12
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CHILLED FOODS: THE REVOLUTION IN FRESHNESS.
- Author(s) : GORMLEY T. R.
- Date : 1989
- Languages : English
- Source: Food Irel. - n. 11
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MICROORGANISMS AND REFRIGERATION TEMPERATURES.
- Author(s) : KORNACKI J. L., GABIS D. A.
- Date : 1990
- Languages : English
- Source: Dairy Food environ. Sanit. - vol. 10 - n. 4
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Emerging food-borne pathogens and their signifi...
- Author(s) : SCHOFIELD G. M.
- Date : 1992
- Languages : English
- Source: J. appl. Bacteriol. - vol. 72 - n. 4
View record