Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6527
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dc.contributor.authorKorel, Figen-
dc.date.accessioned2017-12-01T11:58:56Z
dc.date.available2017-12-01T11:58:56Z
dc.date.issued2009
dc.identifier.citationKorel, F. (2009). Risk management of ready-to-eat meat products contaminated with Listeria monocytogenes. In G. Wirtanen, & S. Salo (Eds.), Risk Management by Hygienic Design and Efficient Sanitation Programs. Paper presented at the 3rd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries Tallinn; Estonia, 04-06 May (pp. 134-135). Finland: VTT.en_US
dc.identifier.isbn9789513875879
dc.identifier.issn0357-9387
dc.identifier.issn0357-9387-
dc.identifier.urihttp://hdl.handle.net/11147/6527
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.abstractNowadays, the modern life style relies heavily on the availability, quality, and safety of ready-to-eat (RTE) food products. The quality of the raw material, handling, processing, transportation and storage are the important factors influencing the microbial quality of the finished product. The mostly consumed RTE meat products are hamburgers, frankfurters, hot dogs, dry/semi-dry fermented sausages, salami, and deli meats. Several pathogens could be found on RTE meat products, including Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus. Vegetative pathogens are destroyed during thorough cooking and processing of these products. Contamination during post-processing in the plant, and further contamination and improper handling during storage, at retail or in home cause microbial growth. Pathogens can multiply under inappropriate conditions causing foodborne diseases and outbreaks.en_US
dc.language.isoenen_US
dc.publisherTechnical Research Center of Finlanden_US
dc.relation.ispartofVTT Symposium (Valtion Teknillinen Tutkimuskeskus)en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRisk managementen_US
dc.subjectListeria monocytogenesen_US
dc.subjectPathogensen_US
dc.subjectReady-to-eat meaten_US
dc.titleRisk management of ready-to-eat meat products contaminated with listeria monocytogenesen_US
dc.typeConference Objecten_US
dc.authoridTR110179en_US
dc.institutionauthorKorel, Figen-
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.issue261en_US
dc.identifier.startpage134en_US
dc.identifier.endpage135en_US
dc.identifier.scopus2-s2.0-80053244441en_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.identifier.scopusquality--
item.openairetypeConference Object-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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