MAYONNAISE, SANDWICHES AND SALMONELLA

被引：6

作者：

SWAMINATHAN, B

HOWE, JM

ESSLING, CM

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1981年 / 44卷 / 02期

关键词：

D O I：

10.4315/0362-028X-44.2.115

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：115 / &

共 14 条

[1]

BERKE K, 1967, USDA, V12, P10

[2] MICROBIAL CONTENT OF SOME SALADS AND SANDWICHES AT RETAIL OUTLETS [J].

CHRISTIANSEN, LN ;

KING, NS .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1971, 34 (06) :289-+

[3]

DAVIES RF, 1976, WKLY EPIDEMIOL REC, V51, P75

[4] POLYPHOSPHATE INHIBITION OF GROWTH OF PSEUDOMONADS FROM POULTRY MEAT [J].

ELLIOTT, RP ;

STRAKA, RP ;

GARIBALDI, JA .

APPLIED MICROBIOLOGY, 1964, 12 (06) :517-&

[5]

FOSTER EM, 1979, DOES MAYONNAISE INCR

[6]

FOSTER EM, 1978, ENV NEW DIGEST, V15

[7] EFFECT OF TEMPERATURE AND ADDED POLYPHOSPHATE ON SURVIVAL OF SALMONELLAE IN POULTRY MEAT DURING COLD STORAGE [J].

FOSTER, RD ;

MEAD, GC .

JOURNAL OF APPLIED BACTERIOLOGY, 1976, 41 (03) :505-510

[8]

JOHNSON EH, 1979, PERSPECTIVE RECENT M

[9] INCIDENCE OF SALMONELLAE IN COMMERCIALLY PREPARED SANDWICHES FOR VENDING TRADE [J].

KHAN, NA ;

MCCASKEY, TA .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1973, 36 (06) :315-316

[10] STAPHYLOCOCCI AND SALMONELLAE IN COMMERCIAL WRAPPED SANDWICHES [J].

MCCROAN, JE ;

MCKINLEY, TW ;

BRIM, A ;

HENNING, WC .

PUBLIC HEALTH REPORTS, 1964, 79 (11) :997-1004

← 1 2 →