Microbiological evaluation of fresh-cut organic vegetables produced in Zambia

Food Control

Volumn 16, Issue 7, 2005, Pages 623-628

  Nguz, Kabwit ^a   Shindano, John ^b   Samapundo, Simbarashe ^a   Huyghebaert, André ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF ZAMBIA   (Zambia)

Author keywords

Fresh cuts vegetables; Microbiological quality; Minimally processed; Organic

Indexed keywords

CHLORINE;

AEROBIC BACTERIA; ARTICLE; BACILLUS CEREUS; BEAN; CLOSTRIDIUM PERFRINGENS; COLIFORM BACTERIUM; COLONY FORMING UNIT; CONTROLLED STUDY; CROP PRODUCTION; ENTEROBACTERIACEAE; ESCHERICHIA COLI; FOOD ANALYSIS; FOOD QUALITY; INCIDENCE; LISTERIA MONOCYTOGENES; MARKETING; MICROBIOLOGICAL EXAMINATION; MOULD; NONHUMAN; PLATE COUNT; SALMONELLA; STAPHYLOCOCCUS AUREUS; VEGETABLE; YEAST; ZAMBIA;

BACILLUS CEREUS; CLOSTRIDIUM PERFRINGENS; COLI BACILLUS; ENTEROBACTERIACEAE; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 13544268606     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.07.001     Document Type: Article

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