Validation of bacon processing conditions to verify control of Clostridium perfringens and Staphylococcus aureus

Journal of Food Protection

Volumn 68, Issue 9, 2005, Pages 1831-1839

  Taormina, Peter J ^a   Bartholomew, Gene W ^a  

^a John Morrell and Co   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM PERFRINGENS; STAPHYLOCOCCUS AUREUS;

ANIMAL; ARTICLE; BACTERIAL COUNT; CLOSTRIDIUM PERFRINGENS; FOOD CONTROL; FOOD HANDLING; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; SAFETY; STANDARD; STAPHYLOCOCCUS AUREUS; SWINE; VALIDATION STUDY;

ANIMALS; CLOSTRIDIUM PERFRINGENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; HUMANS; MEAT PRODUCTS; STAPHYLOCOCCUS AUREUS; SWINE;

EID: 26044457643     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-68.9.1831     Document Type: Article

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