Risk Assessment of Listeriosis Linked to the Consumption of Two Soft Cheeses Made from Raw Milk: Camembert of Normandy and Brie of Meaux-Reference-Cited by-同舟云学术

Risk Assessment of Listeriosis Linked to the Consumption of Two Soft Cheeses Made from Raw Milk: Camembert of Normandy and Brie of Meaux

Published:2004-04 Issue:2 Volume:24 Page:389-399
ISSN:0272-4332
Container-title:Risk Analysis
language:en
Short-container-title:Risk Analysis

Author:

Sanaa Moez,Coroller Louis,Cerf Olivier

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.0272-4332.2004.00440.x

Reference31 articles.

2. Anonymous. (2001).Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods. Risk Characterization of Salmonella spp. in Eggs and Broiler Chicken and Listeria Monocytogenes in Ready‐to‐Eat Foods. Rome Italy : FAO .

3. Implication of milk and milk products in food-borne diseases in France and in different industrialised countries

4. Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk

5. Origin of bovine milk contamination by Listeria monocytogenes;Sanaa M.;Bulletin of International Dairy Federation,1996

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