From farm to fork: Fungal and bacterial contaminants and their diagnostics in the production steps of ready-to-eat salads-Reference-Cited by-同舟云学术

From farm to fork: Fungal and bacterial contaminants and their diagnostics in the production steps of ready-to-eat salads

Published:2024-08 Issue: Volume:150 Page:104573
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Klištincová Nikola,Pin Lorenzo,Puškárová Andrea,Giannino Donato,Bučková Mária,Lambreva Maya D.,Manfredini Andrea,Canfora Loredana,Pangallo Domenico,Pinzari Flavia^ORCID

Funder

Society for Anthropological Sciences

National Research Council

Slovenská Akadémia Vied

Publisher

Elsevier BV

Reference124 articles.

1. Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review;Alegbeleye;Food Microbiology,2018

2. Vegetables of temperate climates: Leafy vegetables;Alvino,2016

3. Non–lactic acid, contaminating microbial flora in ready–to–eat foods: A potential food–quality index;Angelidis;Food Microbiology,2006

4. Implication of sodium hypochlorite as a sanitizer in ready–to–eat salad processing and advantages of the use of alternative rapid bacterial detection methods;Arienzo;Foods,2023

5. Microbiological quality of ready–to–eat leafy green salads during shelf–life and home–refrigeration;Arienzo;Foods,2020

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