Growth and survival of Escherichia coli O157: H7 in meat, poultry and vegetables mixed with different concentrations of mayonnaise

Revista de Biologia Tropical

Volumn 49, Issue 3, 2001, Pages 1207-1212

  Arias, María Laura ^a   Monge Rojas, Rafael ^b   Antillón, Florencia ^a   Chaves, Carolina ^a  

^a UNIVERSIDAD DE COSTA RICA   (Costa Rica)

^b Inst Costarricense Invest E   (Brazil)

Author keywords

Cabbage; Escherichia coli O157: H7; Mayonnaise; Meat; Poultry; Survival

Indexed keywords

ANIMAL; ARTICLE; BRASSICA; CHICKEN; ESCHERICHIA COLI O157; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; MEAT; MICROBIOLOGY; POULTRY;

ANIMALS; BRASSICA; CHICKENS; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; MEAT; POULTRY;

EID: 0035453122     PISSN: 00347744     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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