Production of safer food by understanding risk factors for L. monocytogenes occurrence and persistence in food processing environments-Reference-Cited by-同舟云学术

Production of safer food by understanding risk factors for L. monocytogenes occurrence and persistence in food processing environments

Published:2018-09-07 Issue:6 Volume:38 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Alvarez‐Ordóñez Avelino¹,Leong Dara¹,Hunt Karen¹,Scollard Johann¹,Butler Francis²,Jordan Kieran¹^ORCID

Affiliation:

1. Moorepark Teagasc Food Research Centre Fermoy Ireland

2. UCD Centre for Food SafetySchool of Biosystems and Food Engineering, University College Dublin Ireland

Funder

Food Institutional Research Measure

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12516

Reference17 articles.

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4. Commission regulation (EC) N0. 2073/2005 of November 15, 2005 on microbiological criteria for foodstuffs;European Commission;Official Journal of the European Communitites,2005

5. The European Union summary report on trends and sources of zoonoses, zoonotic agents and foodborne outbreaks in 2015;European Food Safety Authority (EFSA);EFSA Journal,2016

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