Microbiological quality and safety of minimally processed vegetables marketed in Campinas, SP - Brazil, as assessed by traditional and alternative methods

Food Control

Volumn 28, Issue 2, 2012, Pages 258-264

  Maistro, Liliane Corrêa ^a   Miya, Norma Teruko Nago ^a   Sant'Ana, Anderson S ^b   Pereira, José Luiz ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Food safety; Listeria monocytogenes; Microbiological quality; Rapid methods; Ready to eat vegetables; Salmonella

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; MOROCCAN PEPPER VIRUS; NASTURTIUM OFFICINALE; SALMONELLA; STAPHYLOCOCCUS;

EID: 84862605657     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.05.021     Document Type: Article

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