Microbial Contamination of Organically and Conventionally Produced Fresh Vegetable Salads and Herbs from Retail Markets in Southwest Germany-Reference-Cited by-同舟云学术

Microbial Contamination of Organically and Conventionally Produced Fresh Vegetable Salads and Herbs from Retail Markets in Southwest Germany

Published:2019-04 Issue:4 Volume:16 Page:269-275
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Becker Biserka¹,Stoll Dominic¹,Schulz Patrick¹,Kulling Sabine¹,Huch Melanie¹

Affiliation:

1. Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany.

Publisher

Mary Ann Liebert Inc

Subject

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

Link

https://www.liebertpub.com/doi/pdf/10.1089/fpd.2018.2541

Reference38 articles.

1. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments

2. Hiding in Fresh Fruits and Vegetables: Opportunistic Pathogens May Cross Geographical Barriers

3. Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life

4. Fresh fruit and vegetables as vehicles for the transmission of human pathogens

5. Vectors and conditions for preharvest contamination of fruits and vegetables with pathogens capable of causing enteric diseases

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