Pooling Raw Shell Eggs: Salmonella Contamination and High Risk Practices in the United Kingdom Food Service Sector

By Gormley F. J.   Little C. L.   Murphy N.   de Pinna E.   McLauchlin J.  

Journal of Food Protection, Vol. 73, Iss. 3, 2010-03 ,pp. : 574-578

International Association for Food Protection

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Food Hygiene and Hazard Analysis Critical Control Point in the United Kingdom Food Industry: Practices, Perceptions, and Attitudes

By Mortlock Matthew P.   Peters Adrian C.   Griffith Christopher J.  

Journal of Food Protection, Vol. 62, Iss. 7, 1999-07 ,pp. : 786-792

International Association for Food Protection

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Survey of Temperature and Consumption Patterns of Fresh-Cut Leafy Green Salads: Risk Factors for Listeriosis

By Carrasco E.   Pérez-Rodríguez F.   Valero A.   García-Gimeno R. M.   Zurera G.  

Journal of Food Protection, Vol. 70, Iss. 10, 2007-10 ,pp. : 2407-2412

International Association for Food Protection

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Effects of Domestic Storage and Thawing Practices on Salmonella in Poultry-Based Meat Preparations

By Roccato Anna   Uyttendaele Mieke   Cibin Veronica   Barrucci Federica   Cappa Veronica   Zavagnin Paola   Longo Alessandra   Catellani Paolo   Ricci Antonia  

Journal of Food Protection, Vol. 78, Iss. 12, 2015-12 ,pp. : 2117-2125

International Association for Food Protection

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A Quantitative Analysis of Cross-Contamination of Salmonella and Campylobacter spp. Via Domestic Kitchen Surfaces

By Kusumaningrum H.D.   van Asselt E. D.   Beumer R.R.   Zwietering M.H.  

Journal of Food Protection, Vol. 67, Iss. 9, 2004-09 ,pp. : 1892-1903

International Association for Food Protection

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