Internalization of Salmonella in Leafy Vegetables during Postharvest Conditions
Author:
Affiliation:
1. Major of Food Science and Nutrition, College of Fisheries Science, Pukyong National University, Busan 48513, Republic of Korea
2. Department of Food Science & Technology, The Ohio State University, 1841 Neil Avenue, Columbus, OH 43210, USA
Abstract
Funder
Korea government
Pukyong National University Research Fund
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
https://www.mdpi.com/2304-8158/12/16/3106/pdf
Reference30 articles.
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2. World Health Organization (2019). Regional Office for the Eastern Mediterranean, Healthy Diet.
3. Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes;Isabel;Foodborne Pathog. Dis.,2015
4. Impact of population density and stress adaptation on the internalization of Salmonella in leafy greens;Grivokostopoulos;Food Microbiol.,2022
5. Salmonella Typhimurium internalization is variable in leafy vegetables and fresh herbs;Golberg;Int. J. Food Microbiol.,2011
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