Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail

Meat Science

Volumn 86, Issue 2, 2010, Pages 479-485

  Perez Rodriguez F ^a   Castro, R ^a   Posada Izquierdo, G D ^a   Valero, A ^a   Carrasco, E ^a   Garcia Gimeno R M ^a   Zurera, G ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Checklist; Cooked meat; Delicatessen establishments; Escherichia coli; Hygiene practices; Listeria monocytogenes; Microorganism indicators; Ready to eat foods (RTE); Slicing machine

Indexed keywords

CHECKLIST; COOKED MEAT; DELICATESSEN ESTABLISHMENTS; HYGIENE PRACTICES; LISTERIA MONOCYTOGENES; READY-TO-EAT FOODS; SLICING MACHINE;

DISEASES; ESCHERICHIA COLI; INDUSTRY; MEATS; SALES;

LISTERIA;

ARTICLE; BACTERIAL COUNT; BACTERIUM; CHECKLIST; COOKING; FOOD CONTROL; FOOD HANDLING; HUMAN; HYGIENE; ISOLATION AND PURIFICATION; LISTERIA; MEAT; METHODOLOGY; MICROBIOLOGY; SEASON; SPAIN; STANDARD;

BACTERIA; CHECKLIST; COLONY COUNT, MICROBIAL; COOKING; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYGIENE; LISTERIA; MEAT PRODUCTS; SEASONS; SPAIN;

ESCHERICHIA COLI; LISTERIA; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES;

EID: 77955090787     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.05.038     Document Type: Article

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