Microbiological quality and safety of fresh cultivated and wild mushrooms commercialized in Spain

Food Microbiology

Volumn 28, Issue 8, 2011, Pages 1492-1498

  Venturini, María E ^a   Reyes, Juan E ^b   Rivera, Carmen S ^a   Oria, Rosa ^a   Blanco, Domingo ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

Food borne pathogens; Fresh mushrooms; Microbiological quality; Microbiological safety

Indexed keywords

AGARICALES; AGRICULTURE; ARTICLE; BACTERIUM; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; ECONOMICS; FOOD CONTAMINATION; FOOD CONTROL; FOOD SAFETY; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METHODOLOGY; PRODUCT SAFETY; SPAIN; STANDARD;

AGARICALES; AGRICULTURE; BACTERIA; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD SAFETY; SPAIN;

AGARICUS BISPORUS; AURICULARIA AURICULA-JUDAE; BACTERIA (MICROORGANISMS); BASIDIOMYCOTA; CALOCYBE GAMBOSA; ENTEROBACTERIACEAE; ESCHERICHIA COLI; HYGROPHORUS LIMACINUS; LISTERIA MONOCYTOGENES; PSEUDOMONAS; SALMONELLA; STAPHYLOCOCCUS AUREUS; TUBER (TRUFFLE); TUBER INDICUM; YERSINIA ENTEROCOLITICA;

EID: 80052971116     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.08.007     Document Type: Article

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