2NYCHAS G J E, SKANDAMIS P N, TASSOU C C, et al. Meat spoilage during ditrbution[J]. Meat Science, 2008, 78(1/2): 77-89.
3LI Yong, ZHUANG S, MUSTAPHA A. Application of a multiplex PCR for the simultaneous detection of Escherichia coli O157:H7, Sabnonella and Shigella in raw and ready-to-eat meat products[J]. Meat Science, 2005, 71(2): 402-406.
4MATARAGAS M, SKANDAMIS P, NYCHAS G J E, et al. Modeling and predicting spoilage of cooked, cured meat products by multivariate analysis[J]. Meat Science, 2007, 77(3): 348-356,.
5ALVAREZ-ASTORGA M, CAPITA R, ALONSO-CALLEJA C, et al. Microbiological quality of retail chicken by-products in Spain[J]. Meat Science, 2002, 62(1): 45-50.
7GILL C O, MOZA L F, BADONI M, et al. The effects on the microbiological condition of product of carcass dressing, cooling and portioning processes at a poultry plallt[J]. International Journal of Food Microbiology, 2006, 110: 187-193.
8欧盟委员会.2073EC-2005食品微生物标准[S].
9NORTJE G L, NEL L, JORDAN E, et al. A quantitative survey of a meat production chain to determine the microbial profile of the final product [J]. Journal of Food Protection, 1990, 53(5): 411-417.
10PATTERSON J T. Microbiological assessment of surface[J]. International Journal of Food Science and Technology, 1971, 6(1): 63-72.
