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Bacterial challenges in food

Qualitative and quantitative aspects of bacterial challenges that might be encountered in food are discussed with reference to recognized and relatively unrecognized hazards. Mechanisms of pathogenicity are reviewed and the populations at risk are noted. The bacterial content of food as it is served...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
1. Verfasser: Collee, J. G.
Format: Artigo
Sprache:Inglês
Veröffentlicht: 1974
Schlagworte:
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC2495651/
https://ncbi.nlm.nih.gov/pubmed/4467860
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