Literature DB >> 7298533

The relevance of the distribution of micro-organisms within batches of food to the control of microbiological hazards from foods.

D C Kilsby, M E Pugh.   

Abstract

Mesh：

Year:  1981        PMID： 7298533     DOI： 10.1111/j.1365-2672.1981.tb01251.x

Source DB:  PubMed          Journal:  J Appl Bacteriol        ISSN： 0021-8847


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  4 in total

1.  The microbiological effects of trimming sticking wounds in pasteurized pig carcasses.

Authors:  C O Gill; M Badoni
Journal:  Can Vet J       Date:  2001-04       Impact factor: 1.008

2.  Implementation of a validated HACCP system for the control of microbiological contamination of pig carcasses at a small abattoir.

Authors:  Jeffrey Bryant; Donald A Brereton; Colin O Gill
Journal:  Can Vet J       Date:  2003-01       Impact factor: 1.008

3.  Studies on the growth and survival of Staphylococcus aureus in corned beef.

Authors:  J M Mansfield; G Farkas; A A Wieneke; R J Gilbert
Journal:  J Hyg (Lond)       Date:  1983-12

4.  The incidence and level of contamination of British fresh sausages and ingredients with salmonellas.

Authors:  J G Banks; R G Board
Journal:  J Hyg (Lond)       Date:  1983-04
  4 in total

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