Influence of season and type of restaurants on sashimi microbiota

Author:

Miguéis S.,Moura A.T.,Saraiva C.,Esteves A.

Publisher

Oxford University Press (OUP)

Subject

Public Health, Environmental and Occupational Health

Reference27 articles.

1. Huss HH Ababouch L Gram L . Assessment and management of seafood safety and quality. Rome: Food and Agriculture Organization of the United Nations 2004;26–51.

2. FAO/WHO. Risk Assessment of Vibrio parahaemolyticus in seafood—Interpretative summary and technical report. Microbiological risk assessment series No. 16. Rome: World Health Organization—Food and Agriculture Organization of the United Nations, 2011:193.

3. Huss HH . Assurance of seafood quality. Fisheries Technical Paper No. 334. Rome: FAO, 1993:169.

4. Microbiological quality of sushi from sushi bars and retailers;Atanassova;J Food Prot,2008

5. What consumers expect from food control and what they get – A case study of the microbial quality of sushi bars in Denmark

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