Quantitative transfer of Salmonella Typhimurium LT2 during mechanical slicing of tomatoes as impacted by multiple processing variables
Author:
Funder
USDA-NIFA
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference27 articles.
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2. Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens;Buchholz;J. Food Prot.,2012
3. Transfer of foodborne pathogens during mechanical slicing and their inactivation by levulinic acid-based sanitizer on slicers;Chen;Food Microbiol.,2014
4. A multistate outbreak of Salmonella enterica serotype Baildon associated with domestic raw tomatoes;Cummings;Emerg. Infect. Dis.,2001
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