The microbiological examination of butchery products and butchers' premises in the United Kingdom

Journal of Applied Microbiology

Volumn 85, Issue 1, 1998, Pages 177-186

  Little, C L ^a   De Louvois, J ^a  

^a Public Health Laboratories Service   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD SAFETY; HAZARDS; PERSONNEL TRAINING; SALMONELLA;

CAMPYLOBACTER SPP; COOKED MEAT; ENVIRONMENTAL SAMPLE; FOOD-BORNE PATHOGENS; HAZARD ANALYSIS AND CRITICAL CONTROL POINTS; MEAT PRODUCTS; RAW MEATS; READY-TO-EAT FOODS; SALMONELLA SPP; UNITED KINGDOM;

MEATS;

ARTICLE; BACTERIUM IDENTIFICATION; CAMPYLOBACTER; ESCHERICHIA COLI; FOOD CONTAMINATION; MEAT; MEAT INDUSTRY; NONHUMAN; QUALITY CONTROL; SALMONELLA TYPHIMURIUM; UNITED KINGDOM;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; ESCHERICHIA COLI; SALMONELLA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; TYPHIMURIUM;

EID: 0031902282     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1998.00538.x     Document Type: Article

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