Prevention of microbial hazard on fresh‐cut lettuce through adoption of food safety and hygienic practices by lettuce farmers

Author:

Oyinlola Lateefah A.1,Obadina Adewale O.1,Omemu Adebukunola M.2,Oyewole Olusola B.1

Affiliation:

1. Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria

2. Department of Hospitality and Tourism Management Federal University of Agriculture Abeokuta Nigeria

Funder

Association of American Geographers

United States Agency for International Development

Publisher

Wiley

Subject

Food Science

Reference52 articles.

1. Qualidade microbiológica e produtividade de alface sob adubação química e orgânica

2. Microbial Evaluation of Vegetable Ingredients in Salad Bars†

3. A note on the microbiology of retail packs of prepared salad vegetables;Brocklehurst T. F.;J. Appl. Bacteriol.,1987

4. Occurrence of Escherichia coli O157 in a river used for fresh produce irrigation in Nigeria;Chigor V. N.;Afr. J. Biotechnol.,2010

5. Listeria monocytogenes: The nature, public heath aspects, and retrospective situations of anemerging infectious pathogen;Chukwu O. O. C.;Anim. Prod Res. Advan,2006

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