Assessment of the microbiological safety of salad vegetables and sauces from kebab take-away restaurants in the United Kingdom

Food Microbiology

Volumn 26, Issue 6, 2009, Pages 573-577

  Meldrum, R J ^a   Little, C L ^b   Sagoo, S ^b   Mithani, V ^b   McLauchlin, J ^b   de Pinna, E ^b  

^a LLANDOUGH HOSPITAL   (United Kingdom)

^b PUBLIC HEALTH ENGLAND   (United Kingdom)

Author keywords

Bacillus cereus; Escherichia coli; Salad vegetables; Salmonella; Sauces; Staphylococcus aureus

Indexed keywords

ARTICLE; BACILLUS; BACTERIAL COUNT; CATERING SERVICE; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD HANDLING; HUMAN; HYGIENE; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; SAFETY; SALMONELLA; STANDARD; STAPHYLOCOCCUS AUREUS; UNITED KINGDOM; VEGETABLE;

BACILLUS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD HANDLING; GREAT BRITAIN; HUMANS; HYGIENE; RESTAURANTS; SALMONELLA; STAPHYLOCOCCUS AUREUS; VEGETABLES;

BACILLUS CEREUS; BACILLUS LICHENIFORMIS; BACILLUS PUMILUS; BACILLUS SUBTILIS; CUCUMIS SATIVUS; ESCHERICHIA COLI; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR KENTUCKY; STAPHYLOCOCCUS AUREUS;

EID: 67349190262     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.03.013     Document Type: Article

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