Post heat treatment microbial contaminants and quantitative risk analysis of s. Aureus in sliced vacuum packed french polony
Contamination of luncheon meats by bacteria has resulted in premature product spoilage and food poisoning outbreaks as well as major product recalls. A quantitative microbial assessment of air, surfaces, equipment and personnel hands (swabs), and finished product was conducted on 3 batches during se...
Saved in:
| Main Author: | |
|---|---|
| Language: | English |
| Published: |
Midlands State University
2017
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/11408/2653 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|