A Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products (Executive Summary)
Resource ID
377
Date added
Source
USDA/Food Safety and Inspection Service (FSIS)
Resource type
Document
Food type
Ready-to-Eat Meat and Poultry
Organism type
Clostridium perfringens
Clostridium botulinum