Behavior of Escherichia coli O157:H7 on damaged leaves of spinach, lettuce, cilantro, and parsley stored at abusive temperatures.

Behavior of Escherichia coli O157:H7 on damaged leaves of spinach, lettuce, cilantro, and parsley stored at abusive temperatures.

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http://www.wikidata.org/entity/Q43173258
Effect of the food production chain from farm practices to vegetable processing on outbreak incidenceHandling practices of fresh leafy greens in restaurants: receiving and training.Evaluation of models describing the growth of nalidixic acid-resistant E. coli O157:H7 in blanched spinach and Iceberg lettuce as a function of temperature.Abiotic Stress and Phyllosphere Bacteria Influence the Survival of Human Norovirus and Its Surrogates on Preharvest Leafy Greens.Tracing temperature patterns of cut leafy greens during service in North Carolina school food service.Contamination of tomatoes with coliforms and Escherichia coli on farms and in markets of northwest Nigeria.Escherichia coli O157:H7 Converts Plant-Derived Choline to Glycine Betaine for Osmoprotection during Pre- and Post-harvest Colonization of Injured Lettuce Leaves.Bacterial and parasitic contaminants of salad vegetables sold in markets in Fako Division, Cameroon and evaluation of hygiene and handling practices of vendors.Assessing the growth of Escherichia coli O157:H7 and Salmonella in spinach, lettuce, parsley and chard extracts at different storage temperatures.Efficacy of Combined Sous Vide-Microwave Cooking for Foodborne Pathogen Inactivation in Ready-to-Eat Chicory Stems.Microbiological evaluation of ready-to-eat iceberg lettuce during shelf-life and effectiveness of household washing methods.Survival and colonization of Escherichia coli O157:H7 on spinach leaves as affected by inoculum level and carrier, temperature and relative humidity.The Hurdle Approach-A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review
P2860

Behavior of Escherichia coli O157:H7 on damaged leaves of spinach, lettuce, cilantro, and parsley stored at abusive temperatures.

Item
http://www.wikidata.org/entity/Q43173258
description
2010 nî lūn-bûn
@nan
2010年の論文
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2010年学术文章
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2010年学术文章
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2010年学术文章
@zh-cn
2010年学术文章
@zh-hans
2010年学术文章
@zh-my
2010年学术文章
@zh-sg
2010年學術文章
@yue
2010年學術文章
@zh-hant
name
Behavior of Escherichia coli O ...... tored at abusive temperatures.
@en
Behavior of Escherichia coli O ...... tored at abusive temperatures.
@nl
type
label
Behavior of Escherichia coli O ...... tored at abusive temperatures.
@en
Behavior of Escherichia coli O ...... tored at abusive temperatures.
@nl
prefLabel
Behavior of Escherichia coli O ...... tored at abusive temperatures.
@en
Behavior of Escherichia coli O ...... tored at abusive temperatures.
@nl
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P2093
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P1476
Behavior of Escherichia coli O ...... tored at abusive temperatures.
@en
P2093
P2860
P304
P31
P356
10.4315/0362-028X-73.2.212
P433
P478
P577
P698