Clostridium perfringens in raw and cooked meats and its relation with the environment in Costa Rica;Clostridium perfringens en carnes crudas y cocidas y su relación con el ambiente en Costa Rica

Archivos Latinoamericanos de Nutricion

Volumn 52, Issue 2, 2002, Pages 155-159

  Rodríguez, Evelyn ^a   Del Mar Gamboa, María ^a   Vargas, Pablo ^a  

^a UNIVERSIDAD DE COSTA RICA   (Costa Rica)

Author keywords

Clostridium perfringens; Cooked meat; Enterotoxin; Meat markets; Raw meat; Restaurants; Slaughter houses; Soils

Indexed keywords

ENTEROTOXIN; WATER;

ARTICLE; BACTERIAL STRAIN; BACTERIUM CONTAMINATION; BACTERIUM DETECTION; BACTERIUM ISOLATE; BACTERIUM ISOLATION; BATH; CATERING SERVICE; CLOSTRIDIUM PERFRINGENS; COOKING; COSTA RICA; ENVIRONMENTAL FACTOR; FOOD CONTAMINATION; FOOD INTAKE; FOOD SAFETY; HEAT SHOCK; HEAT TREATMENT; INTESTINE FLORA; MARKET; MEAT; MEAT INDUSTRY; MOST PROBABLE NUMBER; NONHUMAN; RISK ASSESSMENT; SANITATION; SLAUGHTERHOUSE; SOIL ANALYSIS; WATER TEMPERATURE;

ABATTOIRS; ANIMALS; CLOSTRIDIUM PERFRINGENS; COSTA RICA; FOOD MICROBIOLOGY; HUMANS; MEAT; RESTAURANTS;

ANIMALIA; BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS;

EID: 0036623574     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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