The microbiological safety of ready-to-eat specialty meats from markets and specialty food shops: A UK wide study with a focus on Salmonella and Listeria monocytogenes

Food Microbiology

Volumn 27, Issue 2, 2010, Pages 243-249

  Gormley, F J ^a   Little, C L ^a   Grant, K A ^a   de Pinna, E ^a   McLauchlin, J ^a  

^a PUBLIC HEALTH ENGLAND   (United Kingdom)

Author keywords

Continental sausage; Dried meats; Fermented meats; Listeria monocytogenes; Salmonella

Indexed keywords

ARTICLE; CLASSIFICATION; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; SALMONELLA; UNITED KINGDOM;

ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; GREAT BRITAIN; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SALMONELLA;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 75149179945     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.10.009     Document Type: Article

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