Quantitative microbiological risk assessment of nontyphoidal Salmonella in ground pork in households in Chengdu, China

Author:

Bai Li1ORCID,Wang Jun2ORCID,Sun Honghu13,Wang Yeru1,Wang Yibaina1,Wang Qi4,Liu Zhaoping1ORCID

Affiliation:

1. Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China China National Center for Food Safety Risk Assessment Beijing P. R. China

2. College of Food Science and Engineering Qingdao Agricultural University Qingdao P. R. China

3. Chengdu Institute for Food and Drug Control Chengdu P. R. China

4. Department of Epidemiology and Biostatistics, Tongji Medical College Hua Zhong University of Science and Technology Wuhan P. R. China

Publisher

Wiley

Subject

Physiology (medical),Safety, Risk, Reliability and Quality

Reference60 articles.

1. Salmonellain the pork production chain and its impact on human health in the European Union

2. Centers for Disease Control and Prevention. (2016).National enteric disease surveillance: Salmonella annual report 2016.https://www.cdc.gov/nationalsurveillance/pdfs/2016‐Salmonella‐report‐508.pdf

3. Determination of advanced glycation endproducts in cooked meat products

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