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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Publié dans:	Asian-Australasian journal of animal sciences. - 1998. - 29(2016), 8 vom: 06. Aug., Seite 1188-96
Auteur principal:	Lee, Heeyoung (Auteur)
Autres auteurs:	Lee, Soomin, Kim, Sejeong, Lee, Jeeyeon, Ha, Jimyeong, Yoon, Yohan
Format:	Article en ligne
Langue:	English
Publié:	2016
Accès à la collection:	Asian-Australasian journal of animal sciences
Sujets:	Journal Article Cheese Clostridium perfringens Quantitative Microbial Risk Assessment