Abstract: Chapter 30 Microbial Safety of Food and Food Products J. A. Odumeru, J. A. OdumeruSearch for more papers by this author J. A. Odumeru, J. A. OdumeruSearch for more papers by this author Book Editor(s):Y. H. Hui, Y. H. HuiSearch for more papers by this author First published: 01 February 2006 https://doi.org/10.1002/9780470277577.ch30 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Summary This chapter contains sections titled: PREFACE INTRODUCTION SHELF LIFE OF FOODS AND FOOD INGREDIENTS AND FOOD SAFETY CATEGORIES OF FOODBORNE ORGANISMS SOURCES OF FOODBORNE PATHOGENS FOODBORNE DISEASE CASES AND OUTBREAKS EMERGING PATHOGENS AND FOOD SAFETY CONTROL MEASURES FOR MICROBIAL CONTAMINANTS FOOD SAFETY PROGRAMS FUTURE PERSPECTIVES ON FOOD SAFETY Food Biochemistry and Food Processing RelatedInformation
Publication Year: 2006
Publication Date: 2006-02-01
Language: en
Type: other
Indexed In: ['crossref']
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Cited By Count: 5
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