Safety evaluation of sous vide-processed ready meals

Letters in Applied Microbiology

Volumn 35, Issue 5, 2002, Pages 433-438

  Nissen, H ^a   Rosnes, J T ^b   Brendehaug, J ^c   Kleiberg, G H ^b  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b Norconserv AS   (Norway)

^c TINE SA   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOLOGY; FOOD STORAGE; HEALTH RISKS;

BACILLUS SPP; EXPOSED TO; FOOD POISONING; LIFE PERIOD; READY MEALS; SAFETY EVALUATIONS; SHELF LIFE; SIMILAR NUMBERS; SPORE-FORMING BACTERIA; TOXIN PRODUCTION;

BACTERIA;

BACTERIAL TOXIN;

BACTERIUM;

ARTICLE; BACILLUS; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CLOSTRIDIUM; FOOD CONTAMINATION; FOOD POISONING; FOOD PROCESSING; FOOD STORAGE; HEAT TREATMENT; MEAL; NONHUMAN; SHELF LIFE; SPOROGENESIS; STORAGE TEMPERATURE; TOXIN SYNTHESIS;

BACILLUS; BACTERIA (MICROORGANISMS); CLOSTRIDIUM; POSIBACTERIA;

EID: 0036035226     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.2002.01218.x     Document Type: Article

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