Comparing the effect of various contamination levels for Salmonella in chicken meat preparations on the probability of illness in Belgium

Journal of Food Protection

Volumn 72, Issue 10, 2009, Pages 2093-2105

  Uyttendaele, Mieke ^a   Baert, Katleen ^a,d   Gruspeerdt, Koen ^b   De Zutter, Lieven ^a   Horion, Benoit ^c   Devlieghere, Frank ^a   Heyndrickx, Marc ^b   Debevere, Johan ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Ministry of the Flemish Community   (Belgium)

^c Federal Service of Health   (Belgium)

^d Federal Agency for the Safety of the Food Chain   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

SALMONELLA;

EID: 70350300639     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.10.2093     Document Type: Article

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