The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard-Reference-Cited by-同舟云学术

The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard

Published:2005-07 Issue:3 Volume:70 Page:461-475
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Peck Michael W.,Stringer Sandra C.

Publisher

Elsevier BV

Subject

Food Science

Reference85 articles.

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2. Advisory Committee on the Microbiological Safety of Foods (ACMSF) (1995). Annual Report 1995. London: Her Majesty’s Stationery Office

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4. Influence of pH and temperature on the growth and of toxin production by neurotoxingenic strains of Clostridium botulinum type E;Anniballi;Journal of Food Protection,2002

5. Infant botulism and honey in Europe: a commentary;Aureli;Pediatric Infectious Disease Journal,2002

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