Quantitative microbial risk assessment for escherichia coli o157 on lettuce, based on survival data from controlled studies in a climate chamber

Journal of Food Protection

Volumn 74, Issue 12, 2011, Pages 2000-2007

  Ottoson, Jakob R ^a,b   Nyberg, Karin ^b   Lindqvist, Roland ^a,c   Albihn, Ann ^b  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b NATIONAL VETERINARY INSTITUTE   (Sweden)

^c NATIONAL FOOD ADMINISTRATION   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL COUNT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; HUMAN; LETTUCE; LIGHT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; RISK ASSESSMENT; TEMPERATURE; TIME;

COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SAFETY; HUMANS; LETTUCE; LIGHT; MICROBIAL VIABILITY; RISK ASSESSMENT; TEMPERATURE; TIME FACTORS;

EID: 82955180353     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-563     Document Type: Article

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