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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Veröffentlicht in:	Asian-Australasian journal of animal sciences. - 1998. - 29(2016), 8 vom: 06. Aug., Seite 1188-96
1. Verfasser:	Lee, Heeyoung (VerfasserIn)
Weitere Verfasser:	Lee, Soomin, Kim, Sejeong, Lee, Jeeyeon, Ha, Jimyeong, Yoon, Yohan
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2016
Zugriff auf das übergeordnete Werk:	Asian-Australasian journal of animal sciences
Schlagworte:	Journal Article Cheese Clostridium perfringens Quantitative Microbial Risk Assessment