Performance Objectives for Salmonella in fresh pork meat intended to be eaten cooked: How to derive them and verify their achievement: Selection and Improving of Fit-for-Purpose Sampling Procedures for Specific Foods and Risks (BASELINE SPECIAL ISSUE)

Performance Objectives for Salmonella in fresh pork meat intended to be eaten cooked: How to derive them and verify their achievement Selection and Improving of Fit-for-Purpose Sampling Procedures for Specific Foods and Risks (BASELINE SPECIAL ISSUE)

Saved in:
Bibliographic Details
Published in:International journal of food microbiology Vol. 184; pp. 55 - 59
Main Authors: MANFREDA, Gerardo, VALERO, Antonio, RODRIGUEZ-LAZARO, David, HERNANDEZ, Marta, PASQUALI, Frederique, DE CESARE, Alessandra
Format: Journal Article
Language:English
Published: Amsterdam Elsevier 2014
Subjects:
Biological and medical sciences
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Salmonella
Samplings
Meat product
Risk
Pork cuts
Management
Performance objectives
Bacteria
Sampling
Performance
Risk management
Pork
Enterobacteriaceae
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Be the first to leave a comment!
You must be logged in first