The risk of transfer of foodborne bacterial hazards in Turkey through the consumption of meat; risk ranking of muscle foods with the potential to transfer Campylobacter spp.-Reference-Cited by-同舟云学术

The risk of transfer of foodborne bacterial hazards in Turkey through the consumption of meat; risk ranking of muscle foods with the potential to transfer Campylobacter spp.

Published:2013-01-04 Issue:1 Volume:5 Page:117-127
ISSN:1876-4517
Container-title:Food Security
language:en
Short-container-title:Food Sec.

Author:

Omurtag Irem,Paulsen Peter,Hilbert Friederike,Smulders Frans J. M.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Development,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s12571-012-0230-z.pdf

Reference80 articles.

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2. Allos, B. M. (2001). Campylobacter jejuni infections: update on emerging issues and trends. CID Food Safety, 32, 1201–1206.

3. Anonymous. (2007a). Epidemiology Report 2 (Epidemiyoloji Raporu 2). Central and national parasitology and enteric pathogen reference laboratories’ consideration of results between January and June 2007 (Parazitoloji, merkez ve ulusal enterik patojenler referans laboratuvarlarinin ocak-haziran 2007 tarihine ait verilerinin degerlendirilmesi). Turkish Bulletin of Hygiene and Experimental Biology, 64, 9–10. (Article in Turkish) http://www.turkhijyen.org/eng/jvi.aspx. Accessed 1 July 2012.

4. Anonymous. (2011a). Avocado bravado. Chicken breast pudding (Tavuk gögsü). http://avocadobravado.net/2010/05/03/tavuk-gogsu-chicken-breast-pudding/. Accessed 1 July 2012.

5. Anonymous. (2011b). Turkish cuisine. (Türk mutfagi). http://tr.wikipedia.org/wiki/T%C3%BCrk_mutfa%C4%9F%C4%B1#Et_yemekleri. Accessed 1 July 2012.

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