Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea

This study evaluated Campylobacter jejuni risk in ground meat products. The C. jejuni prevalence in ground meat products was investigated. To develop the predictive model, survival data of C. jejuni were collected at 4°C–30°C during storage, and the data were fitted using the Weibull model. In addit...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Food Sci Anim Resour
Egile Nagusiak: Lee, Jeeyeon, Lee, Heeyoung, Lee, Soomin, Kim, Sejeong, Ha, Jimyeong, Choi, Yukyung, Oh, Hyemin, Kim, Yujin, Lee, Yewon, Yoon, Ki-Sun, Seo, Kunho, Yoon, Yohan
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Korean Society for Food Science of Animal Resources 2019
Gaiak:
Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC6728815/
https://ncbi.nlm.nih.gov/pubmed/31508587
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e39
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak