Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments

International Journal of Food Microbiology

Volumn 123, Issue 1-2, 2008, Pages 121-129

  Abadias, M ^a   Usall, J ^a   Anguera, M ^a   Solsona, C ^a   Vinas I ^b  

^a IRTA   (Spain)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Campylobacter; E. coli; Foodborne pathogens; Fresh cut; Incidence; L. monocytogenes; Ready to eat; Salmonella; Y. enterocolitica

Indexed keywords

ARTICLE; CAMPYLOBACTER; CONTROLLED STUDY; ENTEROBACTERIACEAE; ESCHERICHIA COLI O157; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; FRUIT; LACTIC ACID BACTERIUM; LISTERIA MONOCYTOGENES; MICROBIAL CONTAMINATION; NONHUMAN; SALMONELLA; SPROUT; VEGETABLE; YERSINIA ENTEROCOLITICA;

BACTERIA; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FRUIT; HUMANS; MEDICAGO SATIVA; QUALITY CONTROL; SPAIN; VEGETABLES;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; DAUCUS CAROTA; ENTEROBACTERIACEAE; ERUCA SATIVA; LACTUCA; LISTERIA MONOCYTOGENES; SALMONELLA; SPINACIA OLERACEA; YERSINIA ENTEROCOLITICA;

EID: 40149085358     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.12.013     Document Type: Article

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