Internalization of Salmonella in Leafy Greens and Impact on Acid Tolerance-Reference-Cited by-同舟云学术

Internalization of Salmonella in Leafy Greens and Impact on Acid Tolerance

Published:2022-03-22 Issue:6 Volume:88 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Grivokostopoulos N. C.¹,Makariti I. P.¹,Hilaj N.¹,Apostolidou Z.¹,Skandamis P. N.¹^ORCID

Affiliation:

1. Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

Abstract

Consumption of leafy greens has been increasingly associated with foodborne illnesses, and their contamination could occur at the pre- and/or postharvest level. Human pathogens may become passively or actively internalized in plant tissues, thereby escaping decontamination procedures.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.02249-21

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