Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods-Reference-Cited by-同舟云学术

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Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods

Published:2014-04-09 Issue: Volume: Page:411-435
ISSN:
Container-title:Pathogens and Toxins in Foods
language:
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Author:

Lianou Alexandra¹,Sofos John N.²

Affiliation:

1. Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Faculty of Agriculture; Aristotle University of Thessaloniki; Thessaloniki 54124 Greece

2. Center for Meat Safety & Quality, Food Safety Cluster of Infectious Diseases Supercluster, Department of Animal Sciences; Colorado State University; Fort Collins Colorado 80523-1171

Publisher

ASM Press

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1128/9781555815936.ch26/fullpdf

Reference258 articles.

1. An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption;Ackers;J. Infect. Dis,1998

2. AFDO. 2004 Guidance for processing fresh-cut produce in retail operations Association of Food and Drug Officials York, PA http://www.afdo.org/afdo/upload/Fresh-cutProduce.pdf

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

4. Hand washing compliance among retail food establishment workers in Minnesota;Allwood;J. Food Prot,2004a

5. Effect of temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and F-specific coliphage MS2 on leafy salad vegetables;Allwood;J. Food Prot,2004b

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