The evaluation of the microbial safety of fresh ready-to-eat vegetables produced by different technologies in Italy-Reference-Cited by-同舟云学术

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The evaluation of the microbial safety of fresh ready-to-eat vegetables produced by different technologies in Italy

Published:2010-08-16 Issue:3 Volume:109 Page:996-1006
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:

Author:

De Giusti M.,Aurigemma C.,Marinelli L.,Tufi D.,De Medici D.,Di Pasquale S.,De Vito C.,Boccia A.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2010.04727.x/fullpdf

Reference28 articles.

1. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments;Abadias;Int J Food Microbiol,2008

2. Survival and Growth of Escherichia coli O157:H7 on Salad Vegetables;Abdul-Raouf;Appl Environ Microbiol,1993

3. An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption;Ackers;J Infect Dis,1998

4. Listeria monocytogenes: incidence on vegetables;Beuchat;Food Control,1996

5. Occurrence and behavior of Listeriu monocytogenes in salads, vegetables and fresh vegetable juices;Breer;Archiv Lebensmittel Hyg,1992

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