Salmonella Infection as a Food Industry Problem
- 1 January 1951
- book chapter
- Published by Elsevier
- Vol. 3, 209-240
- https://doi.org/10.1016/s0065-2628(08)60262-1
Abstract
No abstract availableKeywords
This publication has 47 references indexed in Scilit:
- SURVIVAL OF SALMONELLA IN RECONSTITUTED EGG POWDER SUBJECTED TO HOLDING AND SCRAMBLINGJournal of Food Science, 1948
- DRIED WHOLE EGG POWDER: XXVII. FURTHER OBSERVATIONS ON THE OCCURRENCE OF SALMONELLA ORGANISMS IN CANADIAN POWDERCanadian Journal of Research, 1947
- AN INVESTIGATION OF A SOURCE AND MODE OF ENTRY OF SALMONELLA ORGANISMS IN SPRAY‐DRIED WHOLE‐EGG POWDERJournal of Food Science, 1946
- A localized outbreak of Salmonella food poisoning apparently transmitted by a hen's eggEpidemiology and Infection, 1946
- PASTEURIZATION OF LIQUID‐EGG PRODUCTS.Journal of Food Science, 1946
- DRIED WHOLE EGG POWDER: XII. THE EFFECT OF DRYING, STORAGE, AND COOKING ON THE SALMONELLA CONTENTCanadian Journal of Research, 1944
- Studies on the Salmonella Group-Methods of Isolation and Pathogenicity of Strains Occurring in theIntestines of ChickensThe Journal of Infectious Diseases, 1942
- STAPHYLOCOCCI AND SALMONELLA CONTROL IN FOODS II. EFFECT OF PURE FRUIT FILLINGSJournal of Food Science, 1942
- SOME FACTOES INFLUENCING THE SURVIVAL OF PATHOGEXIC BACTERIA IN COLD‐PACK STRAWBERRIESJournal of Food Science, 1941
- FEEDING EXPERIMENTS WITH BACTERIUM PULLORUM. THE TOXICITY OF INFECTED EGGSThe Journal of Experimental Medicine, 1916