Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed Cheeses

This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four steps: hazard identification, hazard characterization, exposure assessment, and risk characterizatio...

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Bibliografiske detaljer
Udgivet i:Asian-Australas J Anim Sci
Main Authors: Lee, Heeyoung, Lee, Soomin, Kim, Sejeong, Lee, Jeeyeon, Ha, Jimyeong, Yoon, Yohan
Format: Artigo
Sprog:Inglês
Udgivet: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4932574/
https://ncbi.nlm.nih.gov/pubmed/26954204
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.15.1007
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