Salmonella contamination of Turkey from processing to final product - A process to product perspective

Foodborne Pathogens and Disease

Volumn 4, Issue 4, 2007, Pages 491-504

  Logue, Catherine M ^a   Nde, Chantal W ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIUM DETECTION; EPIDEMIC; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; MODEL; NONHUMAN; POULTRY FARMING; PRIORITY JOURNAL; RESEARCH; RISK ASSESSMENT; RISK MODEL; RISK REDUCTION; SALMONELLA; TURKEY (BIRD);

ANIMALS; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; HUMANS; MIDWESTERN UNITED STATES; RISK ASSESSMENT; SALMONELLA; TURKEYS;

ESCHERICHIA COLI; SALMONELLA;

EID: 36549058676     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2007.0006     Document Type: Article

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