Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad West Indies

机译：西印度群岛特立尼达一家食品厂加工的即食肉的微生物危害分析

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BackgroundA bacteriological assessment of the environment and food products at different stages of processing was conducted during the manufacture of ready-to-eat (RTE) chicken franks, chicken bologna and bacon at a large meat processing plant in Trinidad, West Indies.

机译：背景西印度群岛特立尼达的一家大型肉类加工厂在生产即食（RTE）鸡肉弗兰克，鸡肉波隆纳和培根的过程中，对环境和食品在不同加工阶段的细菌学评估进行了评估。

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期刊名称 Infection Ecology Epidemiology
作者
Stacey-Marie Syne; Adash Ramsubhag; Abiodun A. Adesiyun;
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作者单位

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年(卷),期 2013(3),-1
年度 2013
页码 20450
总页数 12
原文格式 PDF
正文语种
中图分类病毒传染病;
关键词
contamination zoonotic pathogens processed meat processing;

机译：污染;人畜共患病原体;加工肉;加工;

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专利

1. Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad, West Indies [J] . Stacey-Marie Syne, Adash Ramsubhag, Abiodun A. Adesiyun Infection Ecology & Epidemiology . 2013,第1期

机译：西印度群岛特立尼达一家食品厂加工的即食肉的微生物危害分析
2. Microbiological Evaluation of Broiler Carcasses, Wash and Rinse Water from Pluck Shops (Cottage Poultry Processors) in the County Nariva/Mayaro, Trinidad, Trinidad and Tobago, West Indies [J] . A. Thomas, C.H.O. Lallo, N. Badri Tropicultura . 2006,第3期

机译：来自西印度群岛特立尼达，特立尼达和多巴哥县纳里瓦/马亚罗县的肉鸡屠体，洗涤和冲洗水的微生物学评估
3. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad [J] . I-sanna Gibbons, Abiodun Adesiyun, Nadira Seepersadsingh, Food microbiology . 2006,第4期

机译：调查即食肉类产品受李斯特菌污染的可能来源。特立尼达的肉类加工厂中的其他病原体
4. AD HOC EXPERT CONSULTATIONS ON RISK ASSESSMENT OF MICROBIOLOGICAL HAZARDS IN FOODS: Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods [C] . Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Consultation on Risk Assessment of Microbiological Hazards in Food . 2001

机译：关于食品中微生物危害风险评估的特设专家磋商：粮农组织/世卫组织的小学危害对食品中微生物危害的专家咨询
5. Implementation and microbial verification of HACCP (Hazard Analysis and Critical Control Point) systems and HACCP intervention methods in meat processing establishments for the reduction of foodborne pathogens. [D] . Dormedy, Erin Stafford. 1999

机译：在肉类加工企业中减少危害食源性病原体的HACCP（危害分析和关键控制点）系统和HACCP干预方法的实施和微生物验证。
6. Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain [O] . Diego Gómez, Laura Pilar Iguácel, Mª Carmen Rota, 2015

机译：西班牙即食肉制品和肉类加工厂中单核细胞增生李斯特菌的发生
7. Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad, West Indies [O] . Stacey-marie Syne, Adash Ramsubhag, Abiodun A. Adesiyun 2015

机译：在西印度群岛特立尼达的食品厂加工的即食肉类的微生物危害分析

Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad West Indies

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