Improvements in the microbiological quality of food samples from a hospital cook-chill system since the introduction of HACCP-Reference-Cited by-同舟云学术

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Improvements in the microbiological quality of food samples from a hospital cook-chill system since the introduction of HACCP

Published:1993-04 Issue:4 Volume:23 Page:305-314
ISSN:0195-6701
Container-title:Journal of Hospital Infection
language:en
Short-container-title:Journal of Hospital Infection

Author:

Shanaghy N.,Murphy F.,Kennedy Kay

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology (medical),General Medicine

Reference8 articles.

1. Microbiological evaluation of a hospital delivered meal service using pre-cooked chilled foods;Sandys;J Hosp Infect,1988

2. Cook-chill, cook-freeze, cook-hold sous vide: risks for hospital patients;Wilkinson;J Hosp Infect,1991

3. Bacteriological safety of cook-chill food at the Royal Free Hospital, with particular reference to Listeria;Chudasama;J Hosp Infect,1991

4. Warmed-up food at hospital ‘wastes £1m’;Lacey,1987

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Combined approach of COOK CHILL with HACCP;Nutrition & Food Science;2018-04-25

2. Hygiene und Infektionsschutz im medizinischen Ver- und Entsorgungsbereich;Krankenhaus- und Praxishygiene;2016

3. Processing, Storage and Quality of Cook-Chill or Cook-Freeze Foods;Food Engineering Series;2014-10-17

4. Healthcare-Associated Infections;Topley & Wilson's Microbiology and Microbial Infections;2010-03-15

5. Enteric infection;Infection Prevention and Control;2008

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