Biological hazards in processed fruits and vegetables - Risk factors and impact of processing techniques

LWT

Volumn 49, Issue 2, 2012, Pages 172-177

  Nguyen The, C ^a,b  

^a UMR A 408 INRA University of Avignon   (France)

^b UNIVERSITY OF AVIGNON   (France)

Author keywords

Bacillus; Clostridium; Escherichia coli; Food safety; Salmonella; Virus

Indexed keywords

BACILLI; BACILLUS CEREUS; BACTERIOLOGY; BIOHAZARDS; CLOSTRIDIUM; DISEASE CONTROL; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FRUITS; HEAT RESISTANCE; HYDROSTATIC PRESSURE; RISK ASSESSMENT; SALMONELLA; THERMAL PROCESSING (FOODS); VEGETABLES; VIRUSES;

FOOD BORNE DISEASE; FRUIT AND VEGETABLES; FRUITS AND VEGETABLES; HEAT-TREATED PRODUCTS; HIGH HYDROSTATIC PRESSURE; PROCESSED PRODUCTS; PROCESSING TECHNIQUE; REFRIGERATED STORAGES;

FOOD SAFETY;

BACILLUS CEREUS; CLOSTRIDIUM; CUCURBITA PEPO VAR. MELOPEPO; ESCHERICHIA COLI; HEPATITIS A VIRUS; SALMONELLA;

EID: 84865650181     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.002     Document Type: Article

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