Microbiological quality of ready-to-eat fresh vegetables and their link to food safety environment and handling practices in restaurants

Author:

Faour-Klingbeil Dima,Todd Ewen C.D.,Kuri Victor

Funder

American University of Beirut

National Council for Scientific Research

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Growth potential of Escherichia coli O157:H7 on fresh-cut fruits (melon and pineapple) and vegetables (carrot and escarole) stored under different conditions;Abadias;Food Control,2012

2. Determination of total aerobic and indicator bacteria on some raw eaten vegetables from wholesalers in Ankara, Turkey;Aycicek;International Journal of Hygiene and Environmental Health,2006

3. Recommended international code of practice general principles of food hygiene (Revision 4-2003);CAC/RCP 1,1969

4. Observation of food safety practices in catering using notational analysis;Clayton;British Food Journal,2004

5. Microbial contamination of food refrigeration equipment;Evans;Journal of Food Engineering,2004

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