Variable agronomic practices, cultivar, strain source and initial contamination dose differentially affect survival of Escherichia coli on spinach.
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Effects of climate change on the persistence and dispersal of foodborne bacterial pathogens in the outdoor environment: A review.Salinity Stress Does Not Affect Root Uptake, Dissemination and Persistence of Salmonella in Sweet-basil (Ocimum basilicum).Effect of proximity to a cattle feedlot on Escherichia coli O157:H7 contamination of leafy greens and evaluation of the potential for airborne transmission.Factors that affect proliferation of Salmonella in tomatoes post-harvest: the roles of seasonal effects, irrigation regime, crop and pathogen genotypeMultifactorial effects of ambient temperature, precipitation, farm management, and environmental factors determine the level of generic Escherichia coli contamination on preharvested spinachEnteric pathogen-plant interactions: molecular connections leading to colonization and growth and implications for food safetyPre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables.Selection of Surrogate Bacteria for Use in Food Safety Challenge Studies: A Review.Survival of Escherichia coli on Lettuce under Field Conditions Encountered in the Northeastern United States.A framework for developing research protocols for evaluation of microbial hazards and controls during production that pertain to the quality of agricultural water contacting fresh produce that may be consumed raw.Survival and Persistence of Nonpathogenic Escherichia coli and Attenuated Escherichia coli O157:H7 in Soils Amended with Animal Manure in a Greenhouse Environment.Whole-Transcriptome Analysis of Verocytotoxigenic Escherichia coli O157:H7 (Sakai) Suggests Plant-Species-Specific Metabolic Responses on Exposure to Spinach and Lettuce Extracts.Ethylene signalling affects susceptibility of tomatoes to Salmonella.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 (Salmonellaand Norovirus in tomatoes)Survival of pathogenic Escherichia coli on basil, lettuce, and spinach.
P2860
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P2860
Variable agronomic practices, cultivar, strain source and initial contamination dose differentially affect survival of Escherichia coli on spinach.
description
2011 nî lūn-bûn
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2011年の論文
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2011年学术文章
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2011年学术文章
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2011年学术文章
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2011年学术文章
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2011年学术文章
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2011年学术文章
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2011年學術文章
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name
Variable agronomic practices, ...... f Escherichia coli on spinach.
@en
Variable agronomic practices, ...... f Escherichia coli on spinach.
@nl
type
label
Variable agronomic practices, ...... f Escherichia coli on spinach.
@en
Variable agronomic practices, ...... f Escherichia coli on spinach.
@nl
prefLabel
Variable agronomic practices, ...... f Escherichia coli on spinach.
@en
Variable agronomic practices, ...... f Escherichia coli on spinach.
@nl
P2093
P2860
P1476
Variable agronomic practices, ...... f Escherichia coli on spinach.
@en
P2093
A Gundersen
A O Sbodio
E Gutiérrez-Rodríguez
T V Suslow
P2860
P304
P356
10.1111/J.1365-2672.2011.05184.X
P577
2011-11-22T00:00:00Z