Fermentation and pathogen control: A risk assessment approach

International Journal of Food Microbiology

Volumn 79, Issue 1-2, 2002, Pages 75-83

  Adams, Martin ^a   Mitchell, Robert ^b  

^a UNIVERSITY OF SURREY   (United Kingdom)

^b PHLS Communic Dis Surveillance C   (United Kingdom)

Author keywords

Fermented foods; Food safety; Lactic acid bacteria; Risk assessment

Indexed keywords

BACILLUS CEREUS; BRUCELLA MELITENSIS; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CLOSTRIDIUM BOTULINUM; CLOSTRIDIUM PERFRINGENS; CONFERENCE PAPER; ESCHERICHIA COLI; FERMENTATION; FERMENTED PRODUCT; FOOD CONTROL; FOOD SAFETY; HEPATITIS A VIRUS; HUMAN; INFECTION; LISTERIA MONOCYTOGENES; MYCOBACTERIUM AVIUM; RISK ASSESSMENT; SALMONELLA; SHIGELLA SONNEI; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS EQUI ZOOEPIDEMICUS; STREPTOCOCCUS PYOGENES;

BACTERIA; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; RISK ASSESSMENT;

EID: 0037113911     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00181-2     Document Type: Conference Paper

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