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dc.contributor.authorBolton, Declan*
dc.contributor.authorByrne, Catriona*
dc.contributor.authorSheridan, James J.*
dc.contributor.authorRiordan, Denise C.*
dc.date.accessioned2012-08-23T13:52:44Z
dc.date.available2012-08-23T13:52:44Z
dc.date.issued1999-01
dc.identifier.citationEscherichia coli 0157:H7: implications for HACCP on the farm and in the abattoir. The National Food Research Centre Research Report No. 6. Declan J. Bolton et al. Dublin; Teagasc, 1999. ISBN 1841700012en_GB
dc.identifier.isbn1841700012
dc.identifier.urihttp://hdl.handle.net/11019/91
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractExperiments were designed to assess the risks associated with Escherichia coli O157:H7 on the farm, through the abattoir and into the butcher shop. Data was also generated for application in model building and the reliability of pathogen models for predicting pathogen growth in different foods was examined.en_GB
dc.description.sponsorshipEuropean Union (EU) Structural Funds
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Research Centre Research Report;No. 6
dc.subjectEscherichia coli O157:H7en_GB
dc.subjectHACCPen_GB
dc.subjectFood safetyen_GB
dc.subjectFood pathogensen_GB
dc.titleEscherichia coli 0157:H7: implications for HACCP on the farm and in the abattoiren_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4203
dc.contributor.sponsorEuropean Union
refterms.dateFOA2018-01-12T07:26:07Z


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