Hazard Analysis Critical Control Point (HACCP) concept: application to bivalve shellfish purification systems
- 1 August 1986
- journal article
- research article
- Published by SAGE Publications in Journal of the Royal Society of Health
- Vol. 106 (4) , 133-140
- https://doi.org/10.1177/146642408610600405
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
- Effects of water temperature and salinity on elimination of Salmonella charity and Escherichia coli from Sydney rock oysters (Crassostrea commercialis)Applied and Environmental Microbiology, 1984
- Accumulation and elimination of Escherichia coli and Salmonella typhimurium by hard clams in an in vitro systemApplied and Environmental Microbiology, 1984
- Comparisons of devices for aerating inflow of pipesAquaculture, 1984
- Accumulation of sediment-associated viruses in shellfishApplied and Environmental Microbiology, 1983
- Viability and release of Salmonella charity and Escherichia coli from oyster fecesApplied and Environmental Microbiology, 1982
- NORWALK VIRUS GASTROENTERITIS IN VOLUNTEERS CONSUMING DEPURATED OYSTERSImmunology & Cell Biology, 1981
- Behavior of pathogenic bacteria in the oyster, Crassostrea commercialis, during depuration, re-laying, and storageApplied and Environmental Microbiology, 1980
- Bioaccumulation and depuration of enteroviruses by the soft-shelled clam, Mya arenariaApplied and Environmental Microbiology, 1979
- Uptake and Elimination of Poliovirus by West Coast OystersApplied Microbiology, 1975
- Uptake and Elimination of Poliovirus by West Coast OystersApplied Microbiology, 1975