Survival and growth of foodborne pathogens in minimally processed vegetables at 4 and 15 °C

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Tian, Jun Qi ^a   Bae, Young Min ^a   Choi, Na Young ^a   Kang, Dong Hyun ^b   Heu, Sunggi ^c   Lee, Sun Young ^a  

^a Chung Ang University   (South Korea)

^b Seoul National University   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Foodborne pathogen; Growth; Storage; Temperature; Vegetable

Indexed keywords

ARTICLE; BACTERIAL COUNT; COMPARATIVE STUDY; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD PACKAGING; FOOD POISONING; FOOD PRESERVATION; FREEZING; GROWTH, DEVELOPMENT AND AGING; LETTUCE; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PERILLA; PLANT; PLANT LEAF; QUALITY CONTROL; SALMONELLA TYPHIMURIUM; SPECIES DIFFERENCE; STAPHYLOCOCCUS AUREUS; TIME; VEGETABLE;

COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOODBORNE DISEASES; LETTUCE; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; PERILLA; PLANT LEAVES; PLANT SHOOTS; QUALITY CONTROL; REFRIGERATION; SALMONELLA TYPHIMURIUM; SPECIES SPECIFICITY; STAPHYLOCOCCUS AUREUS; TIME FACTORS; VEGETABLES;

ESCHERICHIA; LACTUCA; LISTERIA MONOCYTOGENES; PERILLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 84856026376     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02457.x     Document Type: Article

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