Frequency and behavior of salmonella and escherichia coli on whole and sliced jalapeño and serrano peppers

Journal of Food Protection

Volumn 74, Issue 6, 2011, Pages 874-881

  Castro Rosas, Javier ^a   Gómez Aldapa, Carlos A ^a   Acevedo Sandoval, Otilio A ^a   Ramírez, Cesar A González ^a   Villagomez Ibarra, J Roberto ^a   Hernández, Norberto Chavarría ^a   Villarruel López, Angélica ^b   Torres Vitela, M Del Refugio ^b  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b UNIVERSITY OF GUADALAJARA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL COUNT; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; PEPPER; PRODUCT SAFETY; SALMONELLA; SEROTYPING; TEMPERATURE;

CAPSICUM; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; SALMONELLA; SEROTYPING; TEMPERATURE;

BACTERIA (MICROORGANISMS); CAPSICUM; CAPSICUM FRUTESCENS; ESCHERICHIA COLI; SALMONELLA;

EID: 79958138865     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-398     Document Type: Article

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