Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking-Reference-Cited by-同舟云学术

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Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking

Published:2015-03 Issue: Volume:197 Page:1-8
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Roccato Anna,Uyttendaele Mieke,Cibin Veronica,Barrucci Federica,Cappa Veronica,Zavagnin Paola,Longo Alessandra,Ricci Antonia

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference35 articles.

1. Consumers and foodborne diseases: knowledge, attitudes and reported behavior in one region of Italy;Angelillo;Int. J. Food Microbiol.,2001

2. Poultry consumers' behaviour, risk perception and knowledge related to campylobacteriosis and domestic food safety;Bearth;Food Control,2014

3. Consumer food preparation and its implication for survival of Campylobacter jejuni on chicken;Bergsma;Br. Food J.,2007

4. Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: a review;Bermudez-Aguirre;Food Res. Int.,2012

5. Food safety in home kitchens: a synthesis of literature;Byrd-Bredbenner;Int. J. Environ. Res. Public Health,2013

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