A consumer-phase exposure assessment of Salmonella Typhimurium from Irish fresh pork sausages: II. Cooking and consumption modules

Food Control

Volumn 21, Issue 12 SUPPL., 2010, Pages 1693-1702

  Gonzales Barron, U A ^a   Redmond, G ^a   Butler, F ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 79955710811     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.05.012     Document Type: Article

References (13)

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4. Gonzales-Barron, U., Redmond, G., & Butler, F. (2010). A consumer-phase exposure assessment of Salmonella Typhimurium from Irish fresh pork sausages: I. Transport and refrigeration modules. Food Control, 21(12S), 1683-1692.
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