Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed Cheeses

This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four steps: hazard identification, hazard characterization, exposure assessment, and risk characterizatio...

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Detalles Bibliográficos
Autores principales: Lee, Heeyoung, Lee, Soomin, Kim, Sejeong, Lee, Jeeyeon, Ha, Jimyeong, Yoon, Yohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4932574/
https://www.ncbi.nlm.nih.gov/pubmed/26954204
http://dx.doi.org/10.5713/ajas.15.1007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4932574/
https://www.ncbi.nlm.nih.gov/pubmed/26954204
http://dx.doi.org/10.5713/ajas.15.1007

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