title: [Study on maximum limits for Salmonella in milk and milk products].
abstract: At present, the Chinese microbiological maximum levels for foods are different from several countries of the world. As China joined in the WTO, such levels, on the one hand, are not helpful for quality control and the protection for health, on the other, they are also not benefit to the export. To give information for revising the Chinese microbiological maximum levels for foods, this article took example for the Salmonella maximum levels in milk and milk products and all factors associated with their establishment were reviewed.
authors.affiliation: West China School of Public Health, Sichuan University, Chengdu 610041, China.
authors.forename: Ting
authors.initials: T
authors.lastname: Wu
authors.forename: Li-Shi
authors.initials: LS
authors.lastname: Zhang
authors.forename: Feng-Qin
authors.initials: FQ
authors.lastname: Li
authors.forename: Rong
authors.initials: R
authors.lastname: Ji
mesh_terms: D000818:Animals; D002611:Cheese / Q000382:microbiology* / Q000592:standards; D002681:China; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology / Q000592:standards*; D006801:Humans; D008892:Milk / Q000382:microbiology* / Q000592:standards; D012475:Salmonella / Q000302:isolation & purification*