Recontamination as a source of pathogens in processed foods.

  title={Recontamination as a source of pathogens in processed foods.},
  author={Martine W. Reij and Esther D den Aantrekker},
  journal={International journal of food microbiology},
  volume={91 1},
Food products that have been submitted to an adequate heat-treatment during processing are free of vegetative pathogens and, depending on the treatments, of sporeformers and are generally regarded as safe. Processed products such as pâté, ice cream, infant formulae and others have nevertheless been responsible for food-borne illnesses. Thorough epidemiological investigations of several of these outbreaks have demonstrated that the presence of vegetative pathogens such as Salmonella spp. or… CONTINUE READING

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