Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce

Author:

Sant’Ana Anderson S.,Franco Bernadette D.G.M.,Schaffner Donald W.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

07/54891-2

07/54890–6

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

0241-10-5

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference64 articles.

1. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments;Abadias;International Journal of Food Microbiology,2008

2. Microbial concentrations on fresh produce are affected by postharvest processing, importation, and season;Ailes;Journal of Food Protection,2008

3. Anonymous, 1998. ISO 11290-2:1998-Microbiology of food and animal feeding stuffs – Horizontal method for the detection and enumeration of Listeria monocytogenes – Part 2: Enumeration method. Switzerland.

4. Análise Epidemiológica dos Surtos de Doenças Transmitidas por Alimentos no Brasil. Coordenação de Vigilância das Doenças de Transmissão Hídrica e Alimentar;Anonymous,2010

5. Design of challenge testing experiments to assess the variability of Listeria monocytogenes growth in foods;Augustin;Food Microbiology,2011

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