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dc.contributor.authorBaysal, Ayşe Handan
dc.date.accessioned2016-11-15T12:57:30Z
dc.date.available2016-11-15T12:57:30Z
dc.date.issued2009
dc.identifier.citationBaysal, A. H. (2009). Sanitation of liquid egg products by nonthermal processes: HACCP and inactivation studies. In G. Wirtanen, & S. Salo (Eds.), Risk Management by Hygienic Design and Efficient Sanitation Programs. Paper presented at the 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs, Tallinn, Estonia, 4-6 May (pp. 119-120). Finland: VTT.en_US
dc.identifier.isbn9789513875879
dc.identifier.issn0357-9387
dc.identifier.urihttp://hdl.handle.net/11147/2446
dc.description3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs; Tallinn; Estonia; 4 May 2009 through 6 May 2009en_US
dc.description.abstractFoodborne disease outbreaks involving Escherichia coli O157:H7 and Salmonella enteriditis in liquid egg products (LEPs) are the major public health concern. Egg is a principal source of the S. enteritidis able to colonize the ovarian tissue and is present within the contents of intact shell eggs. Most of the S. enteritidis outbreaks have been associated with shell eggs or egg containing products. Although statutory action has been taken at breeding flock level, contaminated eggs and LEPs remain the main source of infection. The special facility of S. enteritidis to cause prolonged infection of the avian reproductive tract has been a major factor in vertical transmission of the organism from breeding flocks and internal contamination of eggs is thought to have been the major factor in its spread S. enteritidis localizes in glandular parts of the reproductive tract.en_US
dc.language.isoengen_US
dc.publisherVTT Technical Research Center of Finlanden_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHACCPen_US
dc.subjectLiquid egg productsen_US
dc.subjectPublic healthen_US
dc.subjectFood safetyen_US
dc.titleSanitation of liquid egg products by nonthermal processes: HACCP and inactivation studiesen_US
dc.typeconferenceObjecten_US
dc.contributor.authorIDTR101983en_US
dc.contributor.iztechauthorBaysal, Ayşe Handan
dc.relation.journalRisk Management by Hygienic Design and Efficient Sanitation Programsen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.issue261en_US
dc.identifier.startpage119en_US
dc.identifier.endpage120en_US


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