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Quantitative microbial risk assessment of Salmonella in fresh chicken patties.

Autor: Stathas L; Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece., Aspridou Z; Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece., Koutsoumanis K; Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece. Electronic address: kkoutsou@agro.auth.gr.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Feb; Vol. 178, pp. 113960. Date of Electronic Publication: 2024 Jan 04.