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Reicht die derzeitige Kühlung von Konsumeiern aus, um das Erkrankungsrisiko durch Salmonellen zu minimieren?

Johne, A.; Gross, S.; Stingl, K.; Adolphs, J.; Schlichting, D.; Müller-Graf, C.; Greiner, M.; Appel, B.; Bräunig, J.; Käsbohrer, A.

Category

Published in:
Rundschau für Fleischhygiene und Lebensmittelüberwachung : RFL
Vol. 67, H. 3 (2015), p. 99-101
Date Issued:
03.2015
Language:
German
Type of Resource:
Text
DDC subject of DNB:
630 Agriculture
Institution:
German Federal Institute for Risk Assessment, Department 4 Biological Safety, Unit 44 Microbial Toxins
Institution:
German Federal Institute for Risk Assessment, Department 4 Biological Safety, Unit 42 Food Hygiene and Food Virology
Institution:
German Federal Institute for Risk Assessment, Department 3 Exposure, Unit 33 Epidemiology, Statistics and Mathematical Modelling
Institution:
German Federal Institute for Risk Assessment, Department 3 Exposure
Institution:
German Federal Institute for Risk Assessment, Department 4 Biological Safety
Institution:
German Federal Institute for Risk Assessment, Department 4 Biological Safety, Unit 43 Epidemiology, Zoonoses and Antimicrobial Resistance

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Citation style:

Johne, A. / Gross, S. / Stingl, K. / et al: Reicht die derzeitige Kühlung von Konsumeiern aus, um das Erkrankungsrisiko durch Salmonellen zu minimieren?. 2015.

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