Assessment of the microbiological quality and wash treatments of lettuce served in University restaurants

International Journal of Food Microbiology

Volumn 58, Issue 1-2, 2000, Pages 123-128

  Soriano, J M ^a   Rico, H ^a   Molto J C ^a   Manes J ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Disinfectants; Lettuce; Microorganisms; Restaurants

Indexed keywords

DISINFECTANT AGENT; HYPOCHLORITE SODIUM; PERMANGANATE POTASSIUM; WATER;

AEROMONAS HYDROPHILA; ARTICLE; BACTERIUM CONTAMINATION; CATERING SERVICE; CITROBACTER FREUNDII; COLIFORM BACTERIUM; ENTEROBACTER CLOACAE; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; KLEBSIELLA PNEUMONIAE; LETTUCE; PROVIDENCIA; PSEUDOMONAS AERUGINOSA; SALMONELLA; SHIGELLA;

FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; LETTUCE; POTASSIUM PERMANGANATE; SODIUM HYPOCHLORITE; UNIVERSITIES;

EID: 0034733967     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00288-9     Document Type: Article

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