Author:
Gibbons I-sanna,Adesiyun Abiodun,Seepersadsingh Nadira,Rahaman Saed
Subject
Microbiology,Food Science
Reference43 articles.
1. Prevalence of Listeria spp., Campylobacter spp., Salmonella spp., Yersinia spp. and toxigenic E. coli in meat and seafoods in Trinidad;Adesiyun;Food Microbiol.,1993
2. Bacteriologic quality of some Trinidadian ready-to-consume foods and drinks and possible health risks to consumers;Adesiyun;J. Food Prot.,1995
3. Microbiological analysis of ‘black pudding’, a Trinidadian delicacy and health risk to consumers;Adesiyun;Int. J. Food Microbiol.,1996
4. Hazard analysis critical control points of black pudding (“Boudin noir”) preparation at an abattoir in Trinidad;Adesiyun;Food Microbiol.,1996
5. Anonymous, 2001. Report of Nordic Workshop on Listeria monocytogenes. Copenhagen, 26 and 27 September, the workshop financed by the Nordic Committee of Senior Officials for Food Issues, Project No. 68.10.48, Project Leader SvenQuist, Denmark.