Microbial quality of bagged baby spinach and romaine lettuce: Effects of top versus bottom sampling

Journal of Food Protection

Volumn 75, Issue 1, 2012, Pages 132-136

  Kase, Julie A ^a   Borenstein, Stacey ^b   Blodgett, Robert J ^c   Feng, Peter C H ^a  

^a Chemical Contaminants Branch (HFS 716) Office of Regulatory Science US Food and Drug Administrat   (United States)

^b OAK RIDGE INSTITUTE FOR SCIENCE AND EDUCATION   (United States)

^c CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL COUNT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LETTUCE; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; SALMONELLA; SPINACH; COLIFORM BACTERIUM; ESCHERICHIA COLI; FEMALE; HEART; INFANT; MAJOR CLINICAL STUDY; MALE; MOST PROBABLE NUMBER; NONHUMAN; ROMAINE LETTUCE;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD SAFETY; HUMANS; LETTUCE; SALMONELLA; SPINACIA OLERACEA;

ESCHERICHIA COLI; LACTUCA; SALMONELLA; SPINACIA OLERACEA;

EID: 84855458821     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-097     Document Type: Article

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