Microbiological evaluation of cooked ham at point of sale in Greece

Archiv fur Lebensmittelhygiene

Volumn 51, Issue 6, 2000, Pages 132-141

  Watsos, E ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034550040     PISSN: 0003925X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

1. ALLEN, J.R. and E.M.FOSTER (1960): Spoilage of Vacuum-packed Sliced Processed Meats during Refrigerated Storage. Food Research 25, 19-25.
2. - ALM, F., I. ERICHSEN and N. MOLIN (1961): The Effect of Vacuum Packaging on Some Sliced Processed Meat Products as Judged by Organoleptic and Bacteriologic Analysis. Food Technol. 15, 199-203.
3. - ANON (1983): Microbiology-General guidance for enumeration of Colony count technique. ISO 6888, First edition.
4. - ANON (1989): Presidential Decree 9. FEK 3, T.1, 56-58, 3 January Athens.
5. - ANON (1991 a): Cabinet Decision 804/90-FEK 104, T.2, 28 February Athens.
6. - ANON (1991 b): Microbiology-General guidance for the enumeration of micro-organisms-Colony count technique at 30 °C. ISO 4833, Second edition.
7. - ANON (1993): Microbiology-General guidance for the enumeration of Enterobacteriaceae without resuscitation-MPN technique and colony-count technique. ISO 7402, Second edition.
8. - ANON (1995): Microbiology of food and animal feeding stuffs-Horizontal method for the detection and enumeration of Listeria monocytogenes. Draft ISO11290.
9. - ANON (1996): Parallel Food Testing in the European Union-Cooked Ham. Published by: International Consumer Research and Testina Ltd., Seotember 1996.
10. -ARCHER. D. L.(1988): The true impact of foodborne infections. Food Technol. 42 (7), 53.