Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007

International Journal of Food Microbiology

Volumn 133, Issue 1-2, 2009, Pages 94-104

  Uyttendaele, M ^a   Busschaert, P ^b   Valero, A ^c   Geeraerd, A H ^b   Vermeulen, A ^a   Jacxsens, L ^a   Goh, K K ^b   De Loy, A ^a   Van Impe, J F ^b   Devlieghere, F ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Challenge testing; Cooked meat; Deli salads; Listeria monocytogenes; Prevalence; Smoked fish

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIUM DETECTION; BELGIUM; COLONY FORMING UNIT; CONTROLLED STUDY; FISH; FOOD CONTAMINATION; FOOD CONTROL; FOOD PROCESSING; FOOD SAFETY; FOOD STORAGE; LISTERIA MONOCYTOGENES; MEAT; MICROBIOLOGICAL EXAMINATION; NONHUMAN; REFERENCE VALUE; SHELF LIFE; STORAGE TEMPERATURE; VEGETABLE;

ANIMALS; BELGIUM; COLONY COUNT, MICROBIAL; EGG YOLK; FISH PRODUCTS; FOOD MICROBIOLOGY; HUMANS; LISTERIA MONOCYTOGENES; LISTERIOSIS; MEAT PRODUCTS; VEGETABLES;

LISTERIA MONOCYTOGENES;

EID: 67649230370     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.05.002     Document Type: Article

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