Introduction to Supplement Issue PathogenCombat: Reducing food borne disease in Europe - Control and prevention of emerging pathogens at cellular and molecular level throughout the food chain

International Journal of Food Microbiology

Volumn 141, Issue SUPPL., 2010, Pages

  Jakobsen, Mogens ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOXYLIC ACID; PROBIOTIC AGENT;

ATOMIC FORCE MICROSCOPY; BACTERIAL CELL; BIFIDOBACTERIUM LONGUM; BIOTECHNOLOGICAL PROCEDURES; CAMPYLOBACTER JEJUNI; CELL LEVEL; EDITORIAL; ESCHERICHIA COLI; EUROPE; FLUORESCENCE MICROSCOPY; FOOD CHAIN; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD MICROBIOTECHNOLOGY; FOOD POISONING; FOOD PRESERVATION; FOOD PROCESSING; FOOD SAFETY; FUNCTIONAL GENOMICS; HEPATITIS E VIRUS; INDUSTRIAL HYGIENE; LISTERIA MONOCYTOGENES; MICROBIAL ACTIVITY; MYCOBACTERIUM AVIUM; NONHUMAN; OPTICAL TWEEZERS; PARATUBERCULOSIS; PENICILLIUM; POLYMERASE CHAIN REACTION; RISK ASSESSMENT; SACCHAROMYCES CEREVISIAE; STAPHYLOCOCCUS AUREUS; TICK BORNE ENCEPHALITIS FLAVIVIRUS;

BACTERIA; ENCEPHALITIS VIRUSES, TICK-BORNE; EUROPE; FOOD MICROBIOLOGY; FOOD SAFETY; FOODBORNE DISEASES; HEPATITIS E VIRUS; HUMANS;

EID: 77955843513     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.06.015     Document Type: Editorial

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