Microbiological quality of 18 °C ready-to-eat food products sold in Taiwan-Reference-Cited by-同舟云学术

Microbiological quality of 18 °C ready-to-eat food products sold in Taiwan

Published:2003-02 Issue:3 Volume:80 Page:241-250
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Fang Tony J,Wei Que-King,Liao Chia-Wei,Hung Min-Ju,Wang Tzu-Hui

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference37 articles.

1. Transport and distribution of “ready to eat” dishes: microbiological survey and sanitary evaluations;Alberghini;Ind. Aliment.,2000

2. Microbial evaluation of vegetable ingredients in salad bars;Albrecht;J. Food Prot.,1995

3. Foodborne disease outbreaks, 5-year summary, 1983–1987;Bean;J. Food Prot.,1990

4. Sanitary indicator bacteria of the hot-keeping cooked food items in southern Taiwan;Chiou;Food Sci.,1996

5. An investigation of Bacillus cereus, Staphylococcus aureus, coliforms and Escherichia coli of rice products in Taiwan;Chyan;Annu. Rep. NLFD, Taiwan, ROC,1989

Cited by 67 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. Assessment of bacterial and parasitic contamination of fruits gathered from specific local markets in Addis Ababa, Ethiopia;Frontiers in Sustainable Food Systems;2024-07-15

2. Methicillin- and Vancomycin-Resistant Staphylococcus aureus From Humans and Ready-To-Eat Meat: Characterization of Antimicrobial Resistance and Biofilm Formation Ability;Frontiers in Microbiology;2022-02-08

3. Prevalence of Bacillus cereus in Ready-to-Eat Foods in Northern Perak, Malaysia;Food Safety Practices in the Restaurant Industry;2022

4. Predictive modeling and probabilistic risk assessment of Clostridium perfringens in hamburgers and sandwiches;Food Science and Biotechnology;2021-11-23

5. Combination impacts of gamma radiation and low temperature on the toxin‐producing Bacillus cereus isolated from fried and steam rice;Journal of Food Processing and Preservation;2021-11-03