Related content

Microbiological Quality of Ready-to-Eat Food Served in Schools in Wales, United Kingdom

By Meldrum R. J.   Mannion P. T.   Garside J.    

Journal of Food Protection, Vol. 72, Iss. 1, 2009-01 ,pp. : 197-201

International Association for Food Protection

Access to resources Recommend Favorite

Microbiological Safety of Mayonnaise, Salad Dressings, and Sauces Produced in the United States: A Review

By Smittle R. B.  

Journal of Food Protection, Vol. 63, Iss. 8, 2000-08 ,pp. : 1144-1153

International Association for Food Protection

Access to resources Recommend Favorite

Determining the Potential Link between Irrigation Water Quality and the Microbiological Quality of Onions by Phenotypic and Genotypic Characterization of Escherichia coli Isolates

By du Plessis Erika M.   Duvenage Francois   Korsten Lise  

Journal of Food Protection, Vol. 78, Iss. 4, 2015-04 ,pp. : 643-651

International Association for Food Protection

Access to resources Recommend Favorite

The Microbiological Quality of Ice Used to Cool Drinks and Ready-to-Eat Food from Retail and Catering Premises in the United Kingdom

By Nichols Gordon   Gillespie Iain   de Louvois John  

Journal of Food Protection, Vol. 63, Iss. 1, 2000-01 ,pp. : 78-82

International Association for Food Protection

Access to resources Recommend Favorite

The Microbiological Quality of Cooked Rice from Restaurants and Take-Away Premises in the United Kingdom

By Nichols G. L.   Little C. L.   Mithani V.   de Louvois J.  

Journal of Food Protection, Vol. 62, Iss. 8, 1999-08 ,pp. : 877-882

International Association for Food Protection

Access to resources Recommend Favorite