Time-temperature profiles of chilled ready-to-eat foods in school catering and probabilistic analysis of Listeria monocytogenes growth

International Journal of Food Microbiology

Volumn 96, Issue 1, 2004, Pages 49-59

  Rosset, Philippe ^a   Cornu, Marie ^a   Noël, Véronique ^a   Morelli, Elisabeth ^a   Poumeyrol, Gérard ^a  

^a Healthy Pigs Production and Experimentation Section   (France)

Author keywords

Chill chain; Chilled ready to eat food products; Food service; Microbial risk assessment; Predictive microbiology; Risk factors

Indexed keywords

ARTICLE; BACTERIAL GROWTH; CATERING SERVICE; CONTROLLED STUDY; EATING; EVALUATION; FOOD; FOOD INDUSTRY; FOOD INTAKE; FOOD STORAGE; GROWTH CURVE; HIGH RISK POPULATION; KITCHEN; LISTERIA MONOCYTOGENES; MONITORING; NONHUMAN; OBSERVATION; PREDICTION; SCHOOL; TEMPERATURE; TIME;

FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SERVICES; HUMANS; HYGIENE; LISTERIA MONOCYTOGENES; MODELS, BIOLOGICAL; REFRIGERATION; RISK ASSESSMENT; RISK FACTORS; SCHOOLS; TEMPERATURE; TIME FACTORS;

LISTERIA; LISTERIA MONOCYTOGENES;

EID: 4444307031     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.03.008     Document Type: Article

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