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[Research on quantitative method and contamination level of Salmonella enterica in raw pork from farmer's markets in Chengdu].
Sun, H H; Ling, X M; Li, Y; Li, Y; Cui, S H; Bai, L.
Affiliation
  • Sun HH; Food Microbiology Lab, Chengdu Institute for Food and Drug Control, Chengdu 610045, China Key Laboratory of Food Safety Risk Assessment of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, China.
  • Ling XM; Food Microbiology Lab, Chengdu Institute for Food and Drug Control, Chengdu 610045, China.
  • Li Y; Key Laboratory of Food Safety Risk Assessment of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, China.
  • Li Y; Food Microbiology Lab, Chengdu Institute for Food and Drug Control, Chengdu 610045, China.
  • Cui SH; Biological Testing Lab, Institute of Food and Cosmetics Control, National Institutes for Food and Drug Control, Beijing 100050, China.
  • Bai L; Key Laboratory of Food Safety Risk Assessment of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, China.
Zhonghua Yu Fang Yi Xue Za Zhi ; 55(8): 999-1005, 2021 Aug 06.
Article in Zh | MEDLINE | ID: mdl-34445840
Subject(s)
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Salmonella enterica / Red Meat / Pork Meat Type of study: Qualitative_research Limits: Animals / Humans Language: Zh Journal: Zhonghua Yu Fang Yi Xue Za Zhi Year: 2021 Document type: Article Affiliation country: China
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Salmonella enterica / Red Meat / Pork Meat Type of study: Qualitative_research Limits: Animals / Humans Language: Zh Journal: Zhonghua Yu Fang Yi Xue Za Zhi Year: 2021 Document type: Article Affiliation country: China