Survival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures

Journal fur Verbraucherschutz und Lebensmittelsicherheit

Volumn 6, Issue 3, 2011, Pages 339-342

  Ergönül, Bülent ^a  

^a CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

E. coli O157:H7; Minimally processed lettuce; S. Typhimurium

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA; SALMONELLA TYPHIMURIUM;

EID: 80051926581     PISSN: 16615751     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00003-010-0646-3     Document Type: Article

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