Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects

Food and Chemical Toxicology

Volumn 46, Issue 8, 2008, Pages 2895-2902

  Pereira, Ana Paula ^a   Pereira, José Alberto ^a   Bento, Albino ^a   Estevinho, M Letícia ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Food safety; Microbiological characterization; Table olives

Indexed keywords

ARTICLE; GALEGA; LAW; MARKET; MICROBIAL CONTAMINATION; MICROBIAL IDENTIFICATION; OLIVE; PH; RISK ASSESSMENT; STAPHYLOCOCCUS AUREUS; WOOD PULP; YEAST;

CLOSTRIDIUM; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FECES; FOOD CONTAMINATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; OLEA; PORTUGAL; SAFETY; SALMONELLA; SPORES, FUNGAL; STAPHYLOCOCCUS AUREUS; SULFITES; YEASTS;

GALEGA; OLEACEAE; STAPHYLOCOCCUS AUREUS;

EID: 47149090902     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2008.05.033     Document Type: Article

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