Control of enteric pathogens in ready-to-eat vegetable crops in organic and 'low input' production systems: a HACCP-based approach.

Control of enteric pathogens in ready-to-eat vegetable crops in organic and 'low input' production systems: a HACCP-based approach.

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http://www.wikidata.org/entity/Q37132327
Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analysesFate of Escherichia coli O157:H7 and Salmonella enterica in the manure-amended soil-plant ecosystem of fresh vegetable crops: a review.Quantitative microbial risk assessment for Escherichia coli O157 on lettuce, based on survival data from controlled studies in a climate chamber.Microbiological Food Safety Status of Commercially Produced Tomatoes from Production to Marketing.Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables.Fate and survival of Salmonella Typhimurium and Escherichia coli O157:H7 in repacked soil lysimeters after application of cattle slurry and human urine.Microbiological quality of fresh-cut carrots and process waters.Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in leafy greens eaten raw as salads)Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonellain melons)Bacteriological quality of vegetables from organic and conventional production in different areas of Korea.Microbiological and toxicological quality of dried herbs.Presence and Persistence of Salmonella in Water: The Impact on Microbial Quality of Water and Food Safety.Microbial Hazards in Irrigation Water: Standards, Norms, and Testing to Manage Use of Water in Fresh Produce Primary ProductionZero Risk Does Not Exist: Lessons Learned from Microbial Risk Assessment Related to Use of Water and Safety of Fresh Produce
P2860

Control of enteric pathogens in ready-to-eat vegetable crops in organic and 'low input' production systems: a HACCP-based approach.

Item
http://www.wikidata.org/entity/Q37132327
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 07 April 2008
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Control of enteric pathogens i ...... stems: a HACCP-based approach.
@en
Control of enteric pathogens i ...... stems: a HACCP-based approach.
@nl
type
label
Control of enteric pathogens i ...... stems: a HACCP-based approach.
@en
Control of enteric pathogens i ...... stems: a HACCP-based approach.
@nl
prefLabel
Control of enteric pathogens i ...... stems: a HACCP-based approach.
@en
Control of enteric pathogens i ...... stems: a HACCP-based approach.
@nl
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P2093
P2860
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P50
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P5875
P698
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P1433
P1476
Control of enteric pathogens i ...... stems: a HACCP-based approach.
@en
P2093
P2860
P304
P31
P356
10.1111/J.1365-2672.2008.03794.X
P433
P478
P50
P577
P5875
P698