Related content

Comparing the Effect of Various Contamination Levels for Salmonella in Chicken Meat Preparations on the Probability of Illness in Belgium

By Uyttendaele Mieke   Baert Katleen   Grijspeerdt Koen   De Zutter Lieven   Horion Benoit   Devlieghere Frank   Heyndrickx Marc   Debevere Johan  

Journal of Food Protection, Vol. 72, Iss. 10, 2009-10 ,pp. : 2093-2105

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

Contamination Profiles of Escherichia coli and Enterococci in Steamed Chicken Meat Products

By Keeratipibul Suwimon   Oupaichit Thanyaporn   Techaruwichit Punnida  

Journal of Food Protection, Vol. 72, Iss. 9, 2009-09 ,pp. : 1821-1829

International Association for Food Protection

Access to resources Recommend Favorite

Contamination Profile of Listeria spp. in Three Types of Ready-to-Eat Chicken Meat Products

By Lekroengsin Sumalin   Keeratipibul Suwimon   Trakoonlerswilai Kasame  

Journal of Food Protection, Vol. 70, Iss. 1, 2007-01 ,pp. : 85-89

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