Microbiological risk from minimally processed packaged salads in the Dutch food chain

Journal of Food Protection

Volumn 77, Issue 3, 2014, Pages 395-403

  Pielaat, Annemarie ^a   Van Leusden, Frans M ^a   Wijnands, Lucas M ^a  

^a NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYSIS; CAMPYLOBACTER; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOODBORNE DISEASES; HUMAN; ISOLATION AND PURIFICATION; MICROBIOLOGY; NETHERLANDS; PROCEDURES; PRODUCT SAFETY; SALMONELLA; VEGETABLE;

CAMPYLOBACTER; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOODBORNE DISEASES; HUMANS; NETHERLANDS; SALMONELLA; VEGETABLES;

EID: 84896787595     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-136     Document Type: Article

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