Danish initiatives to improve the safety of meat products

Meat Science

Volumn 84, Issue 2, 2010, Pages 276-283

  Wegener, Henrik C ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Campylobacter; Denmark; Food safety; Risk assessment; Salmonella

Indexed keywords

ANIMAL; CAMPYLOBACTER; CATERING SERVICE; DENMARK; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LISTERIA; MEAT; METHODOLOGY; MICROBIOLOGY; REVIEW; RISK ASSESSMENT; SAFETY; SALMONELLA; STANDARD; YERSINIA;

ANIMALS; CAMPYLOBACTER; CONSUMER PRODUCT SAFETY; DENMARK; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SUPPLY; HUMANS; LISTERIA; MEAT PRODUCTS; RISK ASSESSMENT; SALMONELLA; YERSINIA;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; ESCHERICHIA COLI; LISTERIA; SALMONELLA; YERSINIA;

EID: 70449520338     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.06.025     Document Type: Review

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