A consumer-phase exposure assessment of Salmonella typhimurium from Irish fresh pork sausages: I. Transport and refrigeration modules

Food Control

Volumn 21, Issue 12 SUPPL., 2010, Pages 1683-1692

  Gonzales Barron, Ursula ^a   Redmond, Grainne ^a   Butler, Francis ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Exposure assessment; Pork sausage; Salmonella

Indexed keywords

SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 79953671289     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.04.020     Document Type: Article

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