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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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| Publicado no: | Asian-Australas J Anim Sci |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2016
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| Assuntos: | |
| Acesso em linha: | 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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