Now showing items 1-1 of 1
Sanitation of liquid egg products by nonthermal processes: HACCP and inactivation studies
(VTT Technical Research Center of Finland, 2009)
Foodborne 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 ...