Assessment of survival of pathogenic bacteria in fresh vegetables through in vitro challenge test-Reference-Cited by-同舟云学术

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Assessment of survival of pathogenic bacteria in fresh vegetables through in vitro challenge test

Published:2015-11-17 Issue:1 Volume:2 Page:
ISSN:2196-2804
Container-title:International Journal of Food Contamination
language:en
Short-container-title:FoodContamination

Author:

Noor Rashed,Malek Mushfia,Rahman Shohanur,Meghla Monirunnessa,Acharjee Mrityunjoy,Rahman M Majibur

Publisher

Springer Science and Business Media LLC

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Food Science

Link

http://link.springer.com/content/pdf/10.1186/s40550-015-0021-3.pdf

Reference34 articles.

1. Abadias M, Usall J, Anguera M, Solsona C, Viñas I. Microbiological quality of fresh, minimally processed fruit and vegetables, and sprouts from retail establishments. Int J Food Microbiol. 2008;123(1–2):121–9.

2. Acharjee M, Chowdhury FFK, Noor R. Study of the maintenance of environmental sustainability through microbiological examination of the solid wastes from pharmaceutical industries. Clean Soil Air. 2015. doi: 10.1002/clen.201400777 .

3. Ahmed T, Urmi NJ, Munna MS, Das KK, Acharjee M, Rahman MM, et al. Assessment of microbiological proliferation and in vitro demonstration of the antimicrobial activity of the commonly available salad vegetables within Dhaka metropolis, Bangladesh. Am J Agri Forestr. 2014;2(3):55–60.

4. Alam MS, Feroz F, Rahman H, Das KK, Noor R. Microbiological contamination sources of freshly cultivated vegetables. Nutri Food Sci. 2015;45(4):646–58.

5. APHA. Standard methods for the examination of water and wastewater. Washington, D.C.: American Public Health Association; 1998.

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