Emerging bacterial pathogens in meat and poultry: An overview

Food and Bioprocess Technology

Volumn 3, Issue 1, 2010, Pages 24-35

  Mor Mur, Montserrat ^a   Yuste, Josep ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Food policy; Food safety; Meat; New, emerging and evolving foodborne pathogens; Pathogenic bacteria; Poultry

Indexed keywords

BACTERIAL ILLNESS; BACTERIAL PATHOGENS; CAMPYLOBACTER JEJUNI; CONTAMINATED GROUND; CROHN'S DISEASE; DISEASE OUTBREAKS; ENTEROHEMORRHAGIC ESCHERICHIA COLI; ETIOLOGICAL AGENT; FOOD BORNE DISEASE; FOOD POLICIES; FOOD SAFETY; FOOD-BORNE PATHOGENS; LISTERIA MONOCYTOGENES; LISTERIOSIS; MEAT PRODUCTS; MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS; PATHOGENIC BACTERIUM; PROCESSED MEAT; PUBLIC HEALTH; REFRIGERATION TEMPERATURES; SALMONELLA TYPHIMURIUM; SEROTYPES;

BACTERIA; BACTERIOLOGY; ESCHERICHIA COLI; HEALTH; MEATS;

PATHOGENS;

ARCOBACTER; ARCOBACTER BUTZLERI; BACTERIA (MICROORGANISMS); CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS; SALMONELLA TYPHIMURIUM;

EID: 72549109147     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0189-8     Document Type: Review

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