Consumption of raw vegetables and fruits: A risk factor for Campylobacter infections

International Journal of Food Microbiology

Volumn 144, Issue 3, 2011, Pages 406-412

  Verhoeff Bakkenes, L ^a   Jansen, H A P M ^b   in 't Veld, P H ^b   Beumer, R R ^c   Zwietering, M H ^c   van Leusden, F M ^a  

^a NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

^b Voedsel en Waren Autoriteit Netherlands   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Campylobacter; Exposure; Fruit; Risk assessment; Vegetables

Indexed keywords

ARTICLE; CABBAGE; CAMPYLOBACTER; CAMPYLOBACTERIOSIS; DISEASE TRANSMISSION; EXPOSURE; FOOD INTAKE; FOOD PACKAGING; FRUIT; GARLIC; INFECTION RISK; LEAFY VEGETABLE; MUSHROOM; NETHERLANDS; NONHUMAN; ONION; PLANT ROOT; PLANT STEM; RAW FOOD; RISK ASSESSMENT; SAMPLE; SPROUT; VEGETABLE;

CAMPYLOBACTER; CAMPYLOBACTER INFECTIONS; FOOD MICROBIOLOGY; FRUIT; HUMANS; NETHERLANDS; RISK FACTORS; VEGETABLES;

CAMPYLOBACTER;

EID: 78649994219     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.10.027     Document Type: Article

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