Salmonella surveillance: a global survey of public health serotyping von HERIKSTAD, H., MOTARJEMI, Y., TAUXE, R. V.

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Research Priorities on Safety of Complementary Feeding von Motarjemi, Y

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Foodborne disease control: a transnational challenge von Käferstein, F K, Motarjemi, Y, Bettcher, D W

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Irradiation: a critical control point in ensuring the microbiological safety of raw foods von Molins, R.A, Motarjemi, Y, Käferstein, F.K

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Impact of small scale fermentation technology on food safety in developing countries von Motarjemi, Yasmine

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Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop von Nout, M.J.R., Motarjemi, Y.

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Contaminated weaning food: a major risk factor for diarrhoea and associated malnutrition von MOTARJEMI, Y, KÄFERSTEIN, F, MOY, G, QUEVEDO, F

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Future challenges in global harmonization of food safety legislation von Motarjemi, Y, vanSchothorst, M, Käferstein, F

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An international future for standards of HACCP training von Williams, A.P, Smith, R.A, Gaze, R, Mortimore, S.E, Motarjemi, Y, Wallace, C.A

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Industry’s need and expectations to meet food safety, 5th International Meeting: Noordwijk Food Safety and HACCP Forum 9–10 December 2002 von Motarjemi, Yasmine, Mortimore, Sara

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Food safety, Hazard Analysis and Critical Control Point and the increase in foodborne diseases: a paradox? von Motarjemi, Yasmine, Käferstein, Fritz

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Research Priorities on Safety of Complementary Feeding von Motarjemi, Y.

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Importance of HACCP for public health and development the role of the World Health Organization von Motarjemi, Y., Käferstein, F., Moy, G., Miyagawa, S., Miyagishima, K.

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Regulatory assessment of HACCP: a FAO/WHO Consultation on the role of government agencies in assessing HACCP von Motarjemi, Yasmine

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Food fermentation: a safety and nutritional assessment. Joint FAO/WHO Workshop on Assessment of Fermentation as a Household Technology for Improving Food Safety von Motarjemi, Y, Nout, M J

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Food fermentation : a safety and nutritional assessment von MOTARJEMI, Y, NOUT, M. J. R

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Regulatory assessment of HACCP: a FAO/WHO consultation on the role of government agenices in assessing HACCP von Motarjemi, Y

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Application of HACCP to food manufacturing: some considerations on harmonization through training von Moy, G., Käferstein, F., Motarjemi, Y.

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Fermented Food Safety von Nout, M.J.R, Motarjemi, Y

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Codex Committee on nutrition and foods for special dietary uses von Motarjemi, Y.

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