Phage inactivation of foodborne pathogens on cooked and raw meat

Food Microbiology

Volumn 25, Issue 2, 2008, Pages 400-406

  Bigwood, T ^a   Hudson, J A ^a   Billington, C ^a   Carey Smith, G V ^a,b   Heinemann, J A ^b  

^a ESR Christchurch Science Centre   (New Zealand)

^b UNIVERSITY OF CANTERBURY   (New Zealand)

Author keywords

Bacteriophage; Biocontrol; Campylobacter; Food safety; Salmonella

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIOPHAGE; CAMPYLOBACTER JEJUNI; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEAT; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; SAFETY; SALMONELLA TYPHIMURIUM; TEMPERATURE;

BACTERIOPHAGES; CAMPYLOBACTER JEJUNI; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; MEAT; SALMONELLA TYPHIMURIUM; TEMPERATURE;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; CAMPYLOBACTER JEJUNI; SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 38349038191     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.11.003     Document Type: Article

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