Pathogens in raw foods: what the salad bar can learn from the raw bar

Current Opinion in Biotechnology

Volumn 20, Issue 2, 2009, Pages 172-177

  Wright, Anita C ^a   Danyluk, Michelle D ^a   Otwell, W Steve ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CURRENT PRACTICES; FOOD SAFETY; FRESH PRODUCE; PARADIGM SHIFTS; PUBLIC CONCERN; PUBLIC HEALTH RISKS; TECHNOLOGICAL ADVANCES;

FOOD PRODUCTS; HEALTH RISKS; PATHOGENS; RISK MANAGEMENT;

RISK ASSESSMENT;

CAMPYLOBACTER; EPIDEMIC; ESCHERICHIA COLI O157; FOOD INDUSTRY; FOOD INTAKE; FOOD SAFETY; GASTROENTERITIS; HUMAN; LISTERIA; MICROORGANISM DETECTION; NONHUMAN; NUTRIENT AVAILABILITY; OYSTER; PATHOGENESIS; POLYMERASE CHAIN REACTION; POSTHARVEST PERIOD; PREVENTION; PRIORITY JOURNAL; PUBLIC HEALTH; PUBLIC HEALTH SERVICE; RAW FOOD; REVIEW; RISK ASSESSMENT; SALMONELLA; SEPTIC SHOCK; SEPTICEMIA; SHELLFISH; TECHNOLOGY; VIBRIO PARAHAEMOLYTICUS; VIBRIO VULNIFICUS;

ANIMALS; CONSUMER PRODUCT SAFETY; DISEASE OUTBREAKS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD POISONING; FOOD-PROCESSING INDUSTRY; OSTREIDAE;

OSTREIDAE; SALMONELLA;

EID: 66049083862     PISSN: 09581669     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.copbio.2009.03.006     Document Type: Review

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