Variation in the effect of carcass decontamination impacts the risk for consumers-Reference-Cited by-同舟云学术

Variation in the effect of carcass decontamination impacts the risk for consumers

Published:2016-01 Issue: Volume:59 Page:12-19
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Duarte A.S.R.,Nauta M.J.,Aabo S.

Funder

Danish Ministry of Food, Agriculture and Fisheries

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference24 articles.

1. Hot-water decontamination is an effective way of reducing risk of Salmonella in pork;Alban;Fleischwirtschaft,2010

2. FAO/WHO. Risk assessment of Salmonella in eggs and broiler chickens;Anonymous,2002

3. EC regulation No 853/2004;Anonymous,2004

4. ISO 6579:2002/Amd 1:2007, Annex D: Detection of Salmonella spp. in animal faeces and in environmental samples from the primary production stage;Anonymous,2007

5. Annual report on Zoonoses in Denmark 2008;Anonymous,2009

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