Application of Quantitative Microbial Risk Assessments for Estimation of Risk Management Metrics: Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products as an Example

Author： Crouch Edmund A.   LaBarre David   Golden Neal J.   Kause Janell R.   Dearfield Kerry L.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.72, Iss.10, 2009-10, pp. : 2151-2161

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products

By Golden Neal J.   Crouch Edmund A.   Latimer Heejeong   Kadry Abdel-Razak   Kause Janell  

Journal of Food Protection, Vol. 72, Iss. 7, 2009-07 ,pp. : 1376-1384

International Association for Food Protection

Access to resources Recommend Favorite

Impact of Cooking, Cooling, and Subsequent Refrigeration on the Growth or Survival of Clostridium perfringens in Cooked Meat and Poultry Products

By Kalinowski Robin M.   Tompkin R. Bruce   Bodnaruk Peter W.   Pruett W. Payton  

Journal of Food Protection, Vol. 66, Iss. 7, 2003-07 ,pp. : 1227-1232

International Association for Food Protection

Access to resources Recommend Favorite

Incidence of Clostridium perfringens in Commercially Produced Cured Raw Meat Product Mixtures and Behavior in Cooked Products during Chilling and Refrigerated Storage

By Taormina Peter J.   Bartholomew Gene W.   Dorsa Warren J.  

Journal of Food Protection, Vol. 66, Iss. 1, 2003-01 ,pp. : 72-81

International Association for Food Protection

Access to resources Recommend Favorite

Risk Analysis of Listeria spp. Contamination in Two Types of Ready-to-Eat Chicken Meat Products

By Keeratipibul Suwimon   Lekroengsin Sumalin  

Journal of Food Protection, Vol. 72, Iss. 1, 2009-01 ,pp. : 67-74

International Association for Food Protection

Access to resources Recommend Favorite

Risk Assessment of Listeria spp. Contamination in the Production Line of Ready-to-Eat Chicken Meat Products

By Keeratipibul Suwimon   Lekroengsin Sumalin  

Journal of Food Protection, Vol. 71, Iss. 5, 2008-05 ,pp. : 946-952

International Association for Food Protection

Access to resources Recommend Favorite