Chapter 4. Industry Focus: Control of Salmonella

  1. Chris Bell1 and
  2. Alec Kyriakides2

Published Online: 13 DEC 2007

DOI: 10.1002/9780470999455.ch4

Salmonella: A Practical Approach to the Organism and its Control in Foods

Salmonella: A Practical Approach to the Organism and its Control in Foods

How to Cite

Bell, C. and Kyriakides, A. (eds) (2007) Industry Focus: Control of Salmonella, in Salmonella: A Practical Approach to the Organism and its Control in Foods, Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999455.ch4

Editor Information

  1. 1

    Consultant Food Microbiologist, UK

  2. 2

    Company Microbiologist, Sainsbury's Supermarkets Ltd, London, UK

Publication History

  1. Published Online: 13 DEC 2007
  2. Published Print: 15 OCT 2001

ISBN Information

Print ISBN: 9780632055197

Online ISBN: 9780470999455

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Keywords:

  • pathogens;
  • cheese;
  • raw poultry;
  • chocolate;
  • eggs

Summary

This chapter contains section titled:

  • Introduction

  • Salami and raw, dry-cured meat products

  • Cooked, perishable meat products

  • Chocolate

  • Fresh fruit juice

  • Infant dried foods

  • Chicken and eggs

  • Generic control of Salmonella