Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages

Food Microbiology

Volumn 25, Issue 2, 2008, Pages 313-323

  Gounadaki, Antonia S ^a   Skandamis, Panagiotis N ^a   Drosinos, Eleftherios H ^a   Nychas, George John E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Hygiene practices; Microbial ecology; Safety control; Traditional sausages

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; EQUIPMENT; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYGIENE; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; MEAT; MICROBIOLOGY; RISK ASSESSMENT; SAFETY; SALMONELLA; STANDARD; SWINE;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; EQUIPMENT CONTAMINATION; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; HUMANS; HYGIENE; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; RISK ASSESSMENT; SAFETY MANAGEMENT; SALMONELLA; SWINE;

ENTEROBACTERIACEAE; LISTERIA MONOCYTOGENES; PSEUDOMONAS; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 38149104701     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.10.001     Document Type: Article

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