Abstract

Get full access to this article
View all access options for this article.
References
1.
Wilson, G.S.
(November, 1951 ). Report of the Catering Trade Working Party from the Bacteriologist's Point of View . J. R. Soc. Hlth.
71 , 654 .
2.
Hobbs, B.C.
(November, 1957 ). Meat Hygiene, with particular reference to Salmonellosis . The Sanitarian . 66 , No. 2 .
3.
Dyett, E.J.
(February, 1961 ). Bacteriological Standards for Meat Products . The Sanitarian . 69 , No. 6 .
4.
Hughes, H.L.
(January, 1960 ). An Investigation of the Bacteriological Condition of Cooked Meats as Sold to the Public . The Sanitarian . 68 , No. 4 , 216 .
