Microbioligical hazard contamination in fermented vegetables sold in local markets in Cambodia

Biocontrol Science

Volumn 22, Issue 3, 2017, Pages 181-185

  Chrun, Rithy ^a   Hosotani, Yukie ^b   Kawasaki, Susumu ^b   Inatsu, Yasuhiro ^b  

^a Royal University of Agriculture   (Cambodia)

^b FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Bacterial contamination; Fermented vegetables; Food safety

Indexed keywords

BACTERIA; BACTERIOLOGY; COLIFORM BACTERIA; COMMERCE; CONTAMINATION; ESCHERICHIA COLI; FOOD MICROBIOLOGY; HAZARDS; VEGETABLES;

BACTERIAL CONTAMINATION; CONVENTIONAL CULTURE METHOD; ENTEROCOCCUS SPP; FERMENTED FOODS; FOOD-BORNE PATHOGENS; MICROBIOLOGICAL ANALYSIS; PROCESSING CHAIN; VEGETABLE SAMPLES;

FOOD SAFETY;

BACILLUS; BACTERIUM CONTAMINATION; CAMBODIA; COLIFORM BACTERIUM; ENTEROBACTER; ENTEROCOCCUS; FERMENTED PRODUCT; FOOD SAFETY; HYGIENE; INFECTIOUS AGENT; LISTERIA; MAJOR CLINICAL STUDY; MARKET; NONHUMAN; STAPHYLOCOCCUS; VEGETABLE; ANALYSIS; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; MICROBIOLOGY;

CAMBODIA; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD MICROBIOLOGY; LISTERIA; VEGETABLES;

EID: 85030563753     PISSN: 13424815     EISSN: 18840205     Source Type: Journal    
DOI: 10.4265/bio.22.181     Document Type: Article

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