Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life

International Journal of Food Microbiology

Volumn 157, Issue 1, 2012, Pages 52-58

  Sant'Ana, Anderson S ^a   Barbosa, Matheus S ^a   Destro, Maria Teresa ^a   Landgraf, Mariza ^a   Franco, Bernadette D G M ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Challenge testing; Growth potential; Listeria monocytogenes; Ready to eat vegetables; Salmonella

Indexed keywords

ANAEROBIC BACTERIUM; ANTIMICROBIAL ACTIVITY; ARTICLE; ARUGULA; BACTERIAL GROWTH; BIOFILM; CABBAGE; CARROT; COLLARD GREEN; COLONY FORMING UNIT; CONTROLLED STUDY; ESCAROLE; FOOD INTAKE; FOOD PACKAGING; FOOD POISONING; FOOD SAFETY; FOOD STORAGE; FREEZING; GREEN SALAD; LACTIC ACID BACTERIUM; LETTUCE; LISTERIA MONOCYTOGENES; LISTERIOSIS; NONHUMAN; SALMONELLA; SHELF LIFE; SPINACH; TEMPERATURE; VEGETABLE; WATERCRESS; YAKISOBA;

COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD SAFETY; FOOD STORAGE; LISTERIA MONOCYTOGENES; REFRIGERATION; SALMONELLA; TEMPERATURE; VEGETABLES;

BACTERIA (MICROORGANISMS); DAUCUS CAROTA; ERUCA SATIVA; LISTERIA MONOCYTOGENES; NASTURTIUM OFFICINALE; SALMONELLA; SPINACIA OLERACEA;

EID: 84861735143     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.04.011     Document Type: Article

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