Growth of Escherichia coli O157:H7 and Listeria monocytogenes in packaged fresh-cut romaine mix at fluctuating temperatures during commercial transport, retail storage, and display

Journal of Food Protection

Volumn 77, Issue 2, 2014, Pages 197-206

  Zeng, Wenting ^a   Vorst, Keith ^b   Brown, Wyatt ^b   Marks, Bradley P ^a,c   Jeong, Sanghyup ^c   Pérez Rodríguez, Fernando ^d   Ryser, Elliot T ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

^c Michigan State University   (United States)

^d UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYSIS; BACTERIAL COUNT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; HUMAN; LETTUCE; LISTERIA MONOCYTOGENES; MICROBIOLOGY; MONTE CARLO METHOD; PROCEDURES; TEMPERATURE;

COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; HUMANS; LETTUCE; LISTERIA MONOCYTOGENES; MONTE CARLO METHOD; TEMPERATURE;

EID: 84893461494     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-117     Document Type: Article

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