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Listeria monocytogenes in Cooked Sausage (Frankfurters)

Springer US, (2002), 285-312
DOI: 10.1007/978-1-4684-8369-7_16
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Abstract

This chapter considers Listeria monocytogenes in cooked sausage (i.e., frankfurters) as an example of a microbial hazard that is capable of growth in a wide variety of perishable ready-to-eat (RTE) foods. The use of performance criteria, process criteria, and...

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Listeria monocytogenes in Cooked Sausage (Frankfurters). (2002). In Microbiological Testing in Food Safety Management (pp. 285–312). Springer US. https://doi.org/10.1007/978-1-4684-8369-7_16

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