Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004

International Journal of Food Microbiology

Volumn 112, Issue 1, 2006, Pages 66-70

  Jordan, E ^a,b   Egan, J ^a   Dullea, C ^a   Ward, J ^a   McGillicuddy, K ^a,b   Murray, G ^a   Murphy, A ^a   Bradshaw, B ^a   Leonard, N ^b   Rafter, P ^c   McDowell, S ^d  

^a CENTRAL VETERINARY RESEARCH LABORATORY   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c Kildare Services   (Ireland)

^d AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Cooked meat; Private laboratories; Raw meat; Republic of Ireland; Salmonella; Surveillance

Indexed keywords

ARTICLE; CHICKEN; COW; IRELAND; LABORATORY; MEAT; NONHUMAN; SALMONELLOSIS; SEASON; TURKEY (BIRD);

ANIMALS; CATTLE; CONSUMER PRODUCT SAFETY; COOKERY; COOKING; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; IRELAND; MEAT; MEAT PRODUCTS; POULTRY; SALMONELLA; SEASONS; SHEEP; SWINE;

BOS TAURUS; OVIS; SALMONELLA; SUIDAE;

EID: 33749070801     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.05.013     Document Type: Article

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