Microbial enumeration in ready-to-eat foods and their relationship to good manufacturing practice

Journal of Food Safety

Volumn 22, Issue 1, 2002, Pages 27-38

  De Sousa, G B ^a   Tamagnini, L M ^a   Olmos, P ^a   Gonzalez R D ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0036224103     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2002.tb00328.x     Document Type: Article

References (18)

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4. Update on media for isolation of Enterobacteriaceae from food
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6. Microbiological guidelines for some ready-to-eat foods sampled at the point of sale: An expert opinion from the Public Health Laboratory Service (PHLS)
7. Microbiological examination of cold ready-to-eat sliced meats from catering establishments in the United Kingdom
8. Characterization and quantification of bacterial pathogens and indicator organisms in household kitchens with and without the use of a disinfectant cleaner
9. Analisi microbiologica delle paste alimentari commercializzate in provincia di Ferrara
10. Food safety: The HACCP approach to hazard control
11. Microbiological quality and safety of ready-to-eat street-vender foods in Johannesburg, South Africa
12. The HACCP concept: Specification of criteria using quantitative risk assessment
13. Coliforms in processed mango: Significance and control
14. The survival and transfer of microbial contamination via cloths, hand and utensils
15. Industry perspectives on the use of microbial data for hazard analysis and critical control point validation and verification
16. Bacteriological stability and growth kinetics of Pseudomonas aeruginosa in bottled water