Foodborne Pathogen and Microbial Community Differences in Fresh Processing Tomatoes in Xinjiang, China

Author:

Li Shicui1,Fan Yingying2,Han Jie1,Liu Fengjuan2,Ding Yu3,Li Xiaolong4,Yu Enhe5,Wang Shuai2,Wang Fulan2,Wang Cheng12ORCID

Affiliation:

1. College of Life Sciences and Technology, Xinjiang University, Urumqi, China.

2. Key Laboratory of Agro-products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agri-products (Urumqi), Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, China.

3. School of Biology and Geography Sciences, Yili Normal University, Yining, China.

4. Information Center of Agriculture and Rural Affairs Department, Urumqi, China.

5. College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, Urumqi, China.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

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