Microbial risks in food franchise: A step forward in establishing ideal cleaning and disinfection practices in SSOPs-Reference-Cited by-同舟云学术

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Microbial risks in food franchise: A step forward in establishing ideal cleaning and disinfection practices in SSOPs

Published:2018-12-12 Issue:2 Volume:39 Page:e12606
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Park Jong Myong¹^ORCID,Lee Ah Reum²,Hong Ji Won³,Ghim Sa‐Youl¹

Affiliation:

1. School of Life SciencesBK21 Plus KNU Creative BioResearch Group, Institute for Microorganisms, Kyungpook National University Daegu Republic of Korea

2. Food Safety Center, LOTTE Group R&D Center Seoul Republic of Korea

3. Department of Taxonomy and SystematicsNational Marine Biodiversity Institute of Korea Seocheon Republic of Korea

Funder

National Marine Biodiversity Institute of Korea

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12606

Reference48 articles.

1. Towards a Strategic Model of Global Franchise Expansion

2. Food Safety

3. What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens?

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1. Fungal Load of Groundwater Systems in Geographically Segregated Islands: A Step Forward in Fungal Control;Mycobiology;2022-09-03

2. Comparison of hygiene standards and food safety practices between sole-proprietor and corporate-managed restaurants in Lebanon;British Food Journal;2020-03-02

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