Incidence, contributing factors, and control of bacterial pathogens in produce
- 10 March 1999
- journal article
- Published by Elsevier in Postharvest Biology and Technology
- Vol. 15 (3) , 305-311
- https://doi.org/10.1016/s0925-5214(98)00096-9
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Microbiological safety evaluations and recommendations on fresh produceFood Control, 1998
- Produce Handling and Processing PracticesEmerging Infectious Diseases, 1997
- Cholera and sliced fruit: Probable secondary transmission from an asymptomatic carrier in the United StatesInternational Journal of Infectious Diseases, 1997
- Pathogenic Microorganisms Associated with Fresh ProduceJournal of Food Protection, 1996
- The microbiology of minimally processed fresh fruits and vegetablesCritical Reviews in Food Science and Nutrition, 1994
- Microbial, Color and Textural Qualities of Fresh Asparagus, Broccoli, and Cauliflower Stored Under Controlled AtmosphereJournal of Food Protection, 1990
- Growth of Listeria monocytogenes on Fresh Vegetables Stored Under Controlled AtmosphereJournal of Food Protection, 1989
- POTENTIAL CLOSTRIDIUM BOTULINUM HAZARDS ASSOCIATED WITH EXTENDED SHELF‐LIFE REFRIGERATED FOODS: A REVIEWJournal of Food Safety, 1989
- Antimicrobial Effect of Chlorine on Listeria monocytogenesJournal of Food Protection, 1987
- Microbial Contamination of Vegetables Irrigated with Sewage Effluent by the Drip MethodJournal of Food Protection, 1978