http://www.who.int/foodsafety/publications/micro/en/may2001.pdf
It presents information on hazard characterization and exposure assessment of Salmonella spp. in broilers and eggs and of Listeria monocytogenes in ready to eat foods, and guidelines on hazard characterization, conclusions and recommendations. Document in pdf format; Acrobat Reader required.
Author(s): World Health Organization, Food and Agriculture Organization Originator(s): World Health Organization - WHO
Resource added in:
09/04/2001
Available languages:
English, Spanish
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