LEADER 01558nam  2200457   450 
001 9910704994203321
005 20131104100320.0
035   $a(CKB)5470000002445799
035   $a(OCoLC)862071851
035   $a(EXLCZ)995470000002445799
100   $a20131104d2013      ua             0
101 0 $aeng
135   $aurmn|||||||||
181   $2rdacontent
182   $2rdamedia
183   $2rdacarrier
200 00$aDraft risk profile $epathogens and filth in spices
210  1$a[College Park, Md.] :$cCenter for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services,$d2013.
215   $a1 online resource (x, 201 pages) $cillustrations
300   $aTitle from title screen (viewed Oct. 31, 2013).
320   $aIncludes bibliographical references (pages 142-171).
517   $aDraft risk profile 
606   $aSpices$zUnited States
606   $aSpices$xHealth aspects$zUnited States
606   $aMicrobial contamination
606   $aSalmonella
606   $aFood adulteration and inspection
606   $aHealth risk assessment$zUnited States
615  0$aSpices
615  0$aSpices$xHealth aspects
615  0$aMicrobial contamination.
615  0$aSalmonella.
615  0$aFood adulteration and inspection.
615  0$aHealth risk assessment
712 02$aCenter for Food Safety and Applied Nutrition (U.S.),
801  0$bGPO
801  1$bGPO
906   $aBOOK
912   $a9910704994203321
996   $aDraft risk profile$93467576
997   $aUNINA