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Moira Kaye
Moira Kaye
Public Health England
Food science
Salmonella
Biology
Food safety
Microbiology
4
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20
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An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England.
2017
Epidemiology and Infection
F. Jørgensen
Lorraine Sadler-Reeves
J. Shore
Heather Aird
Nicola Elviss
A. Fox
Moira Kaye
Caroline Willis
Corinne Amar
E. de Pinna
J. McLauchlin
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Citations (5)
The occurrence of Salmonella in raw and ready-to-eat bean sprouts and sprouted seeds on retail sale in England and Northern Ireland.
2016
Letters in Applied Microbiology
Lorraine Sadler-Reeves
Heather Aird
Elizabeth de Pinna
Nicola Elviss
A. Fox
Moira Kaye
F. Jørgensen
Chris Lane
Caroline Willis
J. McLauchlin
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Citations (11)
小売またはイングランドにおける給食から発売アヒル卵におけるSalmonella spp.の発生【Powered by NICT】
2016
Letters in Applied Microbiology
M Owen
F. Jørgensen
Caroline Willis
J. McLauchlin
Nicola Elviss
Heather Aird
A. Fox
Moira Kaye
C. Lane
E. de Pinna
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An assessment of the microbiological safety of fresh whole‐leaf herbs from retail premises in the United Kingdom with a focus on Salmonella spp.
2015
Journal of Applied Microbiology
Caroline Willis
Lorraine Sadler-Reeves
Nicola Elviss
Heather Aird
A. Fox
Moira Kaye
Elizabeth de Pinna
Chris Lane
J. McLauchlin
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Citations (4)
1