Microbiological study of fresh herbs from retail premises uncovers an international outbreak of salmonellosis

International Journal of Food Microbiology

Volumn 134, Issue 1-2, 2009, Pages 83-88

  Elviss, N C ^a   Little, C L ^b   Hucklesby, L ^b   Sagoo, S ^b   Surman Lee, S ^b   de Pinna, E ^b   Threlfall, E J ^b  

^a Leeds Regional Laboratory   (United Kingdom)

^b PUBLIC HEALTH ENGLAND   (United Kingdom)

Author keywords

Contamination; Escherichia coli; Fresh herbs; Salmonella; Salmonellosis

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CONTAMINATION; BACTERIUM IDENTIFICATION; BASIL; CONTROLLED STUDY; EPIDEMIC; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; GROWTH INHIBITION; HERB; MICROBIOLOGY; NONHUMAN; PERSONAL HYGIENE; PREVALENCE; SALMONELLA; SALMONELLOSIS; SEROTYPE; UNITED KINGDOM;

COMMERCE; DISEASE OUTBREAKS; ESCHERICHIA COLI; ESCHERICHIA COLI INFECTIONS; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; HUMANS; HYGIENE; OCIMUM BASILICUM; PLANTS, EDIBLE; SALMONELLA; SALMONELLA FOOD POISONING; WORLD HEALTH;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; OCIMUM; SALMONELLA;

EID: 69049113396     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.01.015     Document Type: Article

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