Public and private standards for dried culinary herbs and spices—Part II: Production and product standards for ensuring microbiological safety

Food Control

Volumn 70, Issue , 2016, Pages 360-370

  Schaarschmidt, Sara ^a   Spradau, Franziska ^b   Mank, Helmut ^b   Banach, Jennifer L ^c   van der Fels Klerx, H J ^c   Hiller, Petra ^a   Appel, Bernd ^a   Bräunig, Juliane ^a   Wichmann Schauer, Heidi ^a   Mader, Anneluise ^a  

^a FEDERAL INSTITUTE FOR RISK ASSESSMENT   (Germany)

^b Fuchs Gewürze GmbH   (Germany)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Bacillus cereus; Clostridium perfringens; Food safety testing; Good practices; Microbiological criteria; Salmonella spp.

Indexed keywords

EID: 84975865333     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2016.06.003     Document Type: Article

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