Prevalence of Clostridium botulinum in food raw materials used in REPFEDs manufactured in France-Reference-Cited by-同舟云学术

Prevalence of Clostridium botulinum in food raw materials used in REPFEDs manufactured in France

Published:2004-03 Issue:2 Volume:91 Page:141-145
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Carlin Frédéric,Broussolle Véronique,Perelle Sylvie,Litman Sonia,Fach Patrick

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference25 articles.

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3. Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project;Carlin;International Journal of Food Microbiology,2000

4. Clostridium botulinum in foods;Dodds,1993

5. European-Commission, 1997. Principles for the development of risk Assessment of microbiological hazards under directive 93/43/EEC concerning the hygiene of foodstuffs, pp. 31.

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