Microbial Risks Associated with Cabbage, Carrots, Celery, Onions, and Deli Salads Made with These Produce Items

Comprehensive Reviews in Food Science and Food Safety

Volumn 9, Issue 6, 2010, Pages 602-619

  Erickson, Marilyn C ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONTAMINATED PRODUCT; CROSS CONTAMINATION; DEVELOPED COUNTRIES; ETIOLOGICAL AGENT; EXPERIMENTAL STUDIES; FOOD-BORNE PATHOGENS; FRESH-CUT; MICROBIOLOGICAL SAFETY; PATHOGENIC BACTERIUM; POSTHARVEST; SALMONELLA SPP; STORAGE TEMPERATURES; WASHING OPERATION;

BACTERIA; CHEMICAL OPERATIONS;

CONTAMINATION;

ALLIUM CEPA; APIUM GRAVEOLENS VAR. DULCE; BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; SALMONELLA; SOLANUM TUBEROSUM;

EID: 79951804625     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2010.00129.x     Document Type: Article

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