Pasteurized Milk Contamination

Pasteurized Milk Contamination is a post-processing contamination event, classified as a food safety integrity breach, that specifically occurs after the pasteurization of milk, distinguishing it from pre-processing microbial contamination by involving the re-introduction of pathogenic or spoilage microorganisms into an otherwise microbiologically reduced product through environmental, equipment, or handling-related vectors.

312

Publications

15.4K

Citations

1.2K

Authors

389

Institutions

Publications per year

2017–2026

64

Authors

1.2K

  1. MR
    M.T. Rowe

    Queen's University Belfast, United Kingdom

    7 publications · 767 citations

    7

    h-index

  2. MW
    Mansel W. Griffiths

    University of Guelph, Canada

    5 publications · 222 citations

    5

    h-index

  3. IR
    Irene R. Grant

    Queen's University Belfast, United Kingdom

    5 publications · 709 citations

    5

    h-index

  4. NM
    N.H. Martin

    Cornell University, United States

    5 publications · 150 citations

    5

    h-index

  5. MW
    Martin Wiedmann

    Cornell University, United States

    5 publications · 150 citations

    5

    h-index

1–5 of 1.2K

Venues

  1. Journal of Food Protection

    25 publications · 1.2K citations

    19

    h-index

  2. Journal of Dairy Science

    JDS · 20 publications · 656 citations

    17

    h-index

  3. Journal of Dairy Research

    15 publications · 698 citations

    15

    h-index

  4. Applied and Environmental Microbiology

    AEM · 12 publications · 1.5K citations

    12

    h-index

  5. Journal of Applied Bacteriology

    12 publications · 807 citations

    11

    h-index

1–5