Microbiological examination of ready-to-eat stuffing from retail premises in the north-east of England. The 'Get Stuffed' survey

Journal of Applied Microbiology

Volumn 94, Issue 4, 2003, Pages 733-737

  Richardson, I R ^a   Stevens, A M ^a  

^a Public Health Laboratory   (United Kingdom)

Author keywords

Microbiological quality; Ready to eat food; Stuffing

Indexed keywords

BACTERIOLOGY; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD STORAGE; SALES;

'CURRENT; COLONY COUNTS; ENGLAND; ENTEROBACTERIACEAE; MICROBIOLOGICAL QUALITY; PRODUCT PROCESS; PRODUCTION PROCESS; READY-TO-EAT; READY-TO-EAT FOODS; THRESHOLD LEVELS;

COSTS;

BACTERIUM;

ARTICLE; BACILLUS; CAMPYLOBACTER; CONFIDENCE INTERVAL; CONTROLLED STUDY; ENTEROBACTERIACEAE; ESCHERICHIA COLI; MICROBIOLOGICAL EXAMINATION; NONHUMAN; SALMONELLA; SCORING SYSTEM; STAPHYLOCOCCUS AUREUS; UNITED KINGDOM; VALIDATION PROCESS;

BACILLUS; BACTERIA (MICROORGANISMS); CAMPYLOBACTER; ENTEROBACTERIACEAE; ESCHERICHIA COLI; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 0037264383     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.01906.x     Document Type: Article

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