Prevalence of food-borne pathogens in ready-to-eat meat products in seven different Chinese regions-Reference-Cited by-同舟云学术

Prevalence of food-borne pathogens in ready-to-eat meat products in seven different Chinese regions

Published:2016-07 Issue: Volume:65 Page:92-98
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Yang Shuran,Pei Xiaoyan,Wang Gang,Yan Lin,Hu Jing,Li Ying,Li Ning,Yang Dajin

Funder

China National food safety risk surveillance fund

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

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3. Occurrence of pathogens in raw and ready-to-eat meat and poultry products collected from the retail marketplace in Edmonton, Alberta, Canada;Bohaychuk;Journal of Food Protection,2006

4. Prevalence of Listeria monocytogenes and Salmonella in ready-to-eat food in Catalonia, Spain;Cabedo;Journal of Food Protection,2008

5. Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham;Cabeza;Food Microbiology,2010

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