Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens.
about
Effect of the food production chain from farm practices to vegetable processing on outbreak incidenceUse of simulation tools to illustrate the effect of data management practices for low and negative plate counts on the estimated parameters of microbial reduction models.Enteric pathogen-plant interactions: molecular connections leading to colonization and growth and implications for food safetyComparison of the Microbiological Quality and Safety between Conventional and Organic Vegetables Sold in Malaysia.Postharvest Reduction of Coliphage MS2 from Romaine Lettuce during Simulated Commercial Processing with and without a Chlorine-Based Sanitizer.Transfer of Escherichia coli O157:H7 from equipment surfaces to fresh-cut leafy greens during processing in a model pilot-plant production line with sanitizer-free water.Impact of organic load on Escherichia coli O157:H7 survival during pilot-scale processing of iceberg lettuce with acidified sodium hypochlorite.Tracking cross-contamination transfer dynamics at a mock retail deli market using GloGerm.Laboratory and pilot-scale dead-end ultrafiltration concentration of sanitizer-free and chlorinated lettuce wash water for improved detection of Escherichia coli O157:H7.Listeria monocytogenes transfer during mechanical dicing of celery and growth during subsequent storage.Behavior of Shiga toxigenic Escherichia coli relevant to lettuce washing processes and consideration of factors for evaluating washing process surrogates.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)A Mathematical Model for Pathogen Cross-Contamination Dynamics during the Postharvest Processing of Leafy Greens.Efficacy of various sanitizers against Salmonella during simulated commercial packing of tomatoes.Tracking an Escherichia coli O157:H7-contaminated batch of leafy greens through a pilot-scale fresh-cut processing line.Efficacy of commercial produce sanitizers against nontoxigenic Escherichia coli O157:H7 during processing of iceberg lettuce in a pilot-scale leafy green processing line.
P2860
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P2860
Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens.
description
2012 nî lūn-bûn
@nan
2012年の論文
@ja
2012年学术文章
@wuu
2012年学术文章
@zh
2012年学术文章
@zh-cn
2012年学术文章
@zh-hans
2012年学术文章
@zh-my
2012年学术文章
@zh-sg
2012年學術文章
@yue
2012年學術文章
@zh-hant
name
Quantitative transfer of Esche ...... ion of fresh-cut leafy greens.
@en
Quantitative transfer of Esche ...... ion of fresh-cut leafy greens.
@nl
type
label
Quantitative transfer of Esche ...... ion of fresh-cut leafy greens.
@en
Quantitative transfer of Esche ...... ion of fresh-cut leafy greens.
@nl
prefLabel
Quantitative transfer of Esche ...... ion of fresh-cut leafy greens.
@en
Quantitative transfer of Esche ...... ion of fresh-cut leafy greens.
@nl
P2093
P2860
P1476
Quantitative transfer of Esche ...... ion of fresh-cut leafy greens.
@en
P2093
Annemarie L Buchholz
Bradley P Marks
Elliot T Ryser
Gordon R Davidson
P2860
P304
P356
10.4315/0362-028X.JFP-11-489
P50
P577
2012-07-01T00:00:00Z