Cook-chill, cook-freeze, cook-hold, sous vide: risks for hospital patients?
- 30 June 1991
- journal article
- Published by Elsevier in Journal of Hospital Infection
- Vol. 18, 222-229
- https://doi.org/10.1016/0195-6701(91)90027-6
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Food production towards the year 2000: implications for hospital feedingJournal of Hospital Infection, 1991
- Cook‐Chill in PerspectiveBritish Food Journal, 1990
- DESTRUCTION OF LISTERIA MONOCYTOGENES DURING MICROWAVE COOKINGThe Lancet, 1989
- Microbiological evaluation of a hospital delivered meals service using precooked chilled foodsJournal of Hospital Infection, 1988
- Food hygiene in hospitalsJournal of Hospital Infection, 1988
- Factors contributing to outbreaks of food poisoning in England and Wales 1970–1979Epidemiology and Infection, 1982