Control of Listeria monocytogenes in the food-processing environment.
By R. Tompkin. Journal of Food Protection, 2002
734 citations recorded by the source corpus.
Subfields: Analytical Chemistry, Biotechnology, Food Science
View Paper: https://www.semanticscholar.org/paper/58c43dcefccf7a5ae0ef21610a9743217004fd46
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Citations in the corpus
- Persistence of foodborne pathogens and their control in primary and secondary food production chains (2014, background): “Persistence of L. monocytogenes isolates has been shown at food processing facilities, often for many years (Tompkin, 2002).”
- Review--Persistence of Listeria monocytogenes in food industry equipment and premises. (2011, background): “…2009; Holah et al., 2002; Jessen and Lammert, 2003; Johansson et al., 1999; Keto-Timonen et al., 2007; Kornacki and Gurtler, 2007; Salvat et al., 1995; Thevenot et al., 2005; Tompkin, 2002; Underwood, 1999; Wong, 1998), that is also stressed in official documents (CAC, 2007; FSIS, 2006, 2009).”
- Listeria monocytogenes persistence in food-associated environments: epidemiology, strain characteristics, and implications for public health. (2014, background): “, though improved preventative maintenance and sanitary redesign) (2, 169, 170).”