Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures
- 16 July 2002
- journal article
- Published by Elsevier in Meat Science
- Vol. 62 (3) , 381-390
- https://doi.org/10.1016/s0309-1740(02)00125-0
Abstract
No abstract availableKeywords
This publication has 42 references indexed in Scilit:
- Development of a Combined Selection and Enrichment PCR Procedure for Clostridium botulinum Types B, E, and F and Its Use To Determine Prevalence in Fecal Samples from Slaughtered PigsApplied and Environmental Microbiology, 2001
- Growth and toxin profiles of Bacillus cereus isolated from different food sourcesInternational Journal of Food Microbiology, 2001
- Listeria monocytogenes Contamination Pattern in Pig SlaughterhousesJournal of Food Protection, 2000
- Prevalence, characterization and growth of Bacillus cereus in commercial cooked chilled foods containing vegetablesJournal of Applied Microbiology, 2000
- Modelling the overall effect of pH on the apparent heat resistance of Bacillus cereus sporesInternational Journal of Food Microbiology, 1999
- Injury and Lethality of Heat Treatment of Bacillus cereus Spores Suspended in Buffer and in Poultry MeatJournal of Food Protection, 1997
- Bacterial spoilage of meat and cured meat productsInternational Journal of Food Microbiology, 1996
- Hazard identification in swine slaughter with respect to foodborne bacteriaInternational Journal of Food Microbiology, 1996
- Detection of Arcobacter spp. in Ground Pork by Modified Plating MethodsJournal of Food Protection, 1996
- Growth and heat resistance of psychrotrophic Clostridium botulinum in relation to ‘sous vide’ productsFood Control, 1995