Keywords:
Food safety
Foodborne disease
Shelf-life
Microbial Challenge testing
Rabbit meat microbiota
Carcass contamination
Ready-To-Eat meat broth
Raw milk
Antioxidants
Antibodies
Minimal inhibitory concentration
Organic acids and essential oils
Listeria monocytogenes
Salmonella spp.
Escherichia coli
Escherichia coli O157:H7
Pseudomonas aeruginosa
Coagulase-positive staphylococci
Campylobacter spp.
Aerobic mesophilic bacteria
Aerobic psychrotrophic bacteria
Enterobacteriaceae
Shiga toxin-producing Escherichia coli (STEC) O104
Verotoxins
Microbiological Challenge Testing
Immunomagnetic separation
Latex beads
qPCR
Phage typing
Prerequisites
UNI EN ISO 22005
HACCP
Voluntary certification
Blue‐back fish
Polar lipids
Food pathogens
Food of animal origin
Sprouts
Marine biotoxins
Yessotoxins
Molluscs
Global warning
Toxic phytoplankton