Frequency of indicator bacteria, Salmonella and diarrhoeagenic Escherichia coli pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants-Reference-Cited by-同舟云学术

Frequency of indicator bacteria, Salmonella and diarrhoeagenic Escherichia coli pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants

Published:2013-03-22 Issue:6 Volume:56 Page:414-420
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Bautista-De León H.¹,Gómez-Aldapa C.A.¹,Rangel-Vargas E.¹,Vázquez-Barrios E.²,Castro-Rosas J.¹

Affiliation:

1. Centro de Investigaciones Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo; Mineral de la Reforma Hidalgo Mexico

2. Facultad de Química; Laboratorio de Alimentos; Universidad Autónoma de Querétaro; Querétaro Mexico

Funder

Fondos Mixtos de fomento a la investigación científica y tecnológica

Consejo Nacional de Ciencia y Tecnología - Gobierno del Estado de Hidalgo

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12063/fullpdf

Reference31 articles.

1. Aspects of the microbiological quality and safety of ready-to-eat foods in Sharjah supermarkets in the United Arab Emirates;Almualla;J Food Prot,2010