Heat resistance of Staphylococcus aureus, Salmonella sp., and Escherichia coli isolated from frequently consumed foods in the Lebanese market-Reference-Cited by-同舟云学术

Heat resistance of Staphylococcus aureus, Salmonella sp., and Escherichia coli isolated from frequently consumed foods in the Lebanese market

Published:2022-11-07 Issue:1 Volume:25 Page:2435-2444
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Hassan Hussein¹,Iskandar Christelle F.²,Hamzeh Reem²,Malek Nathalie J.²,El Khoury Andre³^ORCID,Abiad Mohamad G.²

Affiliation:

1. Nutrition Program, Department of Natural Sciences, Lebanese American University, Beirut, Lebanon

2. Department of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon

3. Centre d’Analyses Et de Recherche (CAR), Unité de Recherche Technologies Et Valorisation agro-Alimentaire (UR-TVA), Faculty of Sciences, Saint-Joseph University of Beirut, Campus of Sciences and Technologies, Mar Roukos, Lebanon

Funder

American University of Beirut

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2143521

Reference41 articles.

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2. Food Poisoning: Tracing Origins and Testing

3. Decreased Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food During the COVID-19 Pandemic — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2017–2020

4. PulseNet Lebanon: An Overview of Its Activities, Outbreak Investigations, and Challenges

5. MOPH. Notifiable Communicable Diseases. https://www.moph.gov.lb/userfiles/files/Esu_data/Esu_currentyear/Lebanon.htm accessed 2022/February/08.

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