The microbiological quality of ready-to-eat dried and fermented meat and meat products

International Journal of Environmental Health Research

Volumn 8, Issue 4, 1998, Pages 277-284

  Little, C L ^a   Monsey, H A ^a   Nichols, G L ^a   De Louvois, J ^a  

^a PUBLIC HEALTH ENGLAND   (United Kingdom)

Author keywords

Contamination; Dried and fermented meats; Escherichia coli O157; Salmonella spp.; Staphylococcus aureus

Indexed keywords

ARTICLE; BACTERIAL GROWTH; ESCHERICHIA COLI O157; FERMENTATION; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HUMAN; HYGIENE; MEAT; PUBLIC HEALTH; SALMONELLA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; UNITED KINGDOM;

EID: 0031757906     PISSN: 09603123     EISSN: None     Source Type: Journal    
DOI: 10.1080/09603129873381     Document Type: Article

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