Do leafy green vegetables and their ready-to-eat [RTE] salads carry a risk of foodborne pathogens?-Reference-Cited by-同舟云学术

Do leafy green vegetables and their ready-to-eat [RTE] salads carry a risk of foodborne pathogens?

Published:2011-12 Issue:6 Volume:17 Page:286-287
ISSN:1075-9964
Container-title:Anaerobe
language:en
Short-container-title:Anaerobe

Author:

Mercanoglu Taban Birce,Halkman A. Kadir

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology

Reference11 articles.

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2. Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables;Beuchat;Microbes Infect,2002

3. Outbreaks associated with fresh produce: incidence, growth, and survival of pathogens in fresh and fresh-cut produce;Harris;Compr Rev Food Sci Food Saf,2003

4. Pathogenic microorganisms associated with fresh produce;Beuchat;J Food Prot,1996

5. Microbiological safety evaluations and recommendations on fresh produce;DeRoever;Food Control,1998

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