Use of a common laboratory glassware detergent improves recovery of Cryptosporidium parvum and Cyclospora cayetanensis from lettuce, herbs and raspberries

International Journal of Food Microbiology

Volumn 153, Issue 1-2, 2012, Pages 123-128

  Shields, Joan M ^a   Lee, Michelle Minjung ^b   Murphy, Helen R ^a  

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

^b Kyungpook National University   (South Korea)

Author keywords

Cryptosporidium; Cyclospora cayetanensis; Leafy greens; Raspberries; Recovery rates; Wash

Indexed keywords

DETERGENT; GLYCINE; THIOSEMICARBAZIDE; WATER;

ARTICLE; BASIL; CONTROLLED STUDY; CRYPTOSPORIDIUM PARVUM; CYCLOSPORA CAYETANENSIS; FLUORESCENCE MICROSCOPY; HERB; IONIZATION; LETTUCE; MICROORGANISM DETECTION; NONHUMAN; OOCYST; PH; RASPBERRY; SPINACH;

ANIMALS; CRYPTOSPORIDIUM PARVUM; CYCLOSPORA; DETERGENTS; FOOD PARASITOLOGY; FRUIT; LETTUCE; OCIMUM BASILICUM; OOCYSTS; SPINACIA OLERACEA; VEGETABLES;

CRYPTOSPORIDIUM; CRYPTOSPORIDIUM PARVUM; CYCLOSPORA CAYETANENSIS; LACTUCA; OCIMUM; PROTOZOA; SPINACIA OLERACEA;

EID: 84855466740     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.10.025     Document Type: Article

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