Assessment of Microbiological Contamination of Fresh, Minimally Processed, and Ready-to-Eat Lettuces (Lactuca sativa), Rio de Janeiro State, Brazil

Journal of Food Science

Volumn 79, Issue 5, 2014, Pages

  Brandão, Marcelo L L ^a   Almeida, Davi O ^a   Bispo, Fernanda C P ^a   Bricio, Silvia M L ^a   Marin, Victor A ^a   Miagostovich, Marize P ^b  

^a National Institute for Quality Control in Health   (Brazil)

^b INSTITUTO OSWALDO CRUZ   (Brazil)

Author keywords

Bacterial contamination; Internal control; Lettuce; Norovirus; RT PCR

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA; LACTUCA SATIVA; NOROVIRUS; RNA VIRUSES; SALMONELLA;

ANALYSIS; ANIMAL; BRAZIL; CATERING SERVICE; COMMERCIAL PHENOMENA; ESCHERICHIA COLI; FAST FOOD; FECES; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; LETTUCE; LEVIVIRUS; MICROBIOLOGY; NOROVIRUS; PROCEDURES; SALMONELLA; STANDARDS; VEGETABLE;

ANIMALS; BRAZIL; COMMERCE; ESCHERICHIA COLI; FAST FOODS; FECES; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; LETTUCE; LEVIVIRUS; NOROVIRUS; RESTAURANTS; SALMONELLA; VEGETABLES;

EID: 84899913724     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12459     Document Type: Article

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