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	1.	Evaluation of food handler practices and microbiological status of ready-to-eat foods in long-term care facilities in the Andalusia region of Spain. [electronic resource] by Rodríguez, M Valero, A Posada-Izquierdo, G D Carrasco, E Zurera, G Producer: 20111118 In: Journal of food protection vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Modelling survival kinetics of Staphylococcus aureus and Escherichia coli O157:H7 on stainless steel surfaces soiled with different substrates under static conditions of temperature and relative humidity. [electronic resource] by Pérez-Rodríguez, F Posada-Izquierdo, G D Valero, A García-Gimeno, R M Zurera, G Producer: 20130417 In: Food microbiology vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail. [electronic resource] by Pérez-Rodríguez, F Castro, R Posada-Izquierdo, G D Valero, A Carrasco, E García-Gimeno, R M Zurera, G Producer: 20110207 In: Meat science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing. [electronic resource] by Rodríguez, F Pérez Campos, D Ryser, E T Buchholz, A L Posada-Izquierdo, G D Marks, B P Zurera, G Todd, E Producer: 20110823 In: Food microbiology vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)