Incidence and behavior of salmonella and escherichia coli on whole and sliced zucchini squash (Cucurbita pepo) fruit

Journal of Food Protection

Volumn 73, Issue 8, 2010, Pages 1423-1429

  Castro Rosas, Javier ^a   Santos López, Eva María ^a   Gómez Aldapa, Carlos Alberto ^a   Ramírez, Cesar Abelardo González ^a   Villagomez Ibarra, José Roberto ^a   Gordillo Martínez, Alberto José ^a   López, Angélica Villarruel ^b   Del Refugio Torres Vitela, M ^b  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b UNIVERSITY OF GUADALAJARA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CUCURBITA PEPO; CUCURBITA PEPO VAR. MELOPEPO; ESCHERICHIA COLI; SALMONELLA;

ANALYSIS; BACTERIAL COUNT; CLASSIFICATION; EPIDEMIOLOGY; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; INCIDENCE; ISOLATION AND PURIFICATION; MEXICO; MICROBIOLOGY; PRODUCT SAFETY; SALMONELLA; SEROTYPING; SQUASH; TEMPERATURE;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CUCURBITA; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HUMANS; INCIDENCE; MEXICO; SALMONELLA; SEROTYPING; TEMPERATURE;

EID: 77955974084     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.8.1423     Document Type: Article

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