Quantitative Risk Assessment of <i>Salmonella</i> in Breaded Pork Products in China-Reference-Cited by-同舟云学术

Quantitative Risk Assessment of Salmonella in Breaded Pork Products in China

Published:2023-11-23 Issue: Volume: Page:
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Cheng Huimin¹²^ORCID,Zhao Ge¹³,Xu Ying²,Zhao Jianmei¹,Huang Xiumei¹,Zhang Xiyue¹,Liu Na¹,Wang Lin¹,Liu Junhui¹,Wang Junwei¹

Affiliation:

1. China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China.

2. Food Processing and Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, China.

3. Key Laboratory of Animal Biosafety Risk Prevention and Control (South), Ministry of Agriculture and Rural Affairs, Qingdao, China.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

https://www.liebertpub.com/doi/pdf/10.1089/fpd.2023.0077

Reference27 articles.

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

2. Parameter estimation for the distribution of single cell lag times

3. Fate of Listeria monocytogenes during freezing, thawing and home storage of frankfurters

4. A systematic review and meta‐analysis of the efficacy of processing stages and interventions for controlling Campylobacter contamination during broiler chicken processing

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