A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant-Reference-Cited by-同舟云学术

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A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant

Published:1997-06 Issue:3 Volume:14 Page:273-282
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Eisel W.G,Linton R.H,Muriana P.M

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference16 articles.

1. Microbiological implications in the handling, slaughtering, and dressing of meat animals;Ayres;Adv. Food. Res.,1955

2. HACCP: Concept, development, and application;Bauman;Food Technol.,1990

3. Incidence ofCampylobacter jejuni/coli;Bracewill;J. Food Protect.,1985

4. Study ofListeria monocytogenes;Cottin;Sci. Aliments,1985

5. Salmonella;Currier;J. Food Protect.,1986

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