Biological hazards in processed fruits and vegetables – Risk factors and impact of processing techniques-Reference-Cited by-同舟云学术

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Biological hazards in processed fruits and vegetables – Risk factors and impact of processing techniques

Published:2012-12 Issue:2 Volume:49 Page:172-177
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Nguyen-The C.

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Improving quantitative exposure assessment by considering genetic diversity of B. cereus in cooked, pasteurised and chilled foods;Afchain;International Journal of Food Microbiology,2008

2. A modified Weibull model for bacterial inactivation;Albert;International Journal of Food Microbiology,2005

3. Surveillance for foodborne diseases outbreaks–United States 2006;Anonymous;Morbidity and Mortality Weekly Report,2009

4. Surveillance for foodborne diseases outbreaks–United States 2007;Anonymous;Morbidity and Mortality Weekly Report,2010

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1. Microbiological quality and safety of non‐treated fresh and squeezed juices from supermarkets in Lleida, Spain;International Journal of Food Science & Technology;2024-05-15

2. Factors Affecting Educated Slovak Millennials in Consumption of Fruit And Vegetable;Studies in Business and Economics;2021-08-01

3. The Integration of MAFMA and AHP Methods for Analysis and Risk Mitigation of Pasteurized Milk Production;Journal of Engineering and Technological Sciences;2018-11-30

4. Persistence of Hepatitis A Virus in Fresh Produce and Production Environments, and the Effect of Disinfection Procedures: A Review;Food and Environmental Virology;2018-05-14

5. Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens;Food Control;2018-03

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