Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef

In a previous study, a model was developed to describe the transfer and survival of Salmonella during grinding of pork (Møller, C.O.A., Nauta, M.J., Christensen, B.B., Dalgaard, P., Hansen, T.B., 2012. Modelling transfer of Salmonella typhimurium DT104 during simulation of grinding of pork. Journal...

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Veröffentlicht in:	International journal of food microbiology 2016-06, Vol.226, p.42-52
Hauptverfasser:	Møller, C.O.A., Sant'Ana, A.S., Hansen, S.K.H., Nauta, M.J., Silva, L.P., Alvarenga, V.O., Maffei, D., Silva, F.F.P., Lopes, J.T., Franco, B.D.G.M., Aabo, S., Hansen, T.B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cattle Food Handling - standards Food Microbiology - methods Foodborne pathogens Humans Listeria monocytogenes Listeria monocytogenes - physiology Meat - microbiology Meat processing Microbial transfer Model assessment Models, Biological QMRA Risk Risk Assessment Salmonella - physiology Salmonella typhimurium Stainless Steel Swine
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