The microbiology of minimally processed fresh fruits and vegetables.
about
A review of the incidence and transmission of Listeria monocytogenes in ready-to-eat products in retail and food service environments.Decontamination of lettuce using acidic electrolyzed water.Comparison of the attachment of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Pseudomonas fluorescens to lettuce leaves.Changes in spinach phylloepiphytic bacteria communities following minimal processing and refrigerated storage described using pyrosequencing of 16S rRNA amplicons.Identification of genes induced in Listeria monocytogenes during growth and attachment to cut cabbage, using differential displayRole of glucose in enhancing the temperature-dependent growth inhibition of Escherichia coli O157:H7 ATCC 43895 by a Pseudomonas sp.Safety of consumer handling of fresh produce from the time of purchase to the plate: a comprehensive consumer survey.Vegetable-Associated Pediococcus parvulus Produces Pediocin PA-1Process engineering variables in the spray washing of meat and produce.Antibiotic multiresistance analysis of mesophilic and psychrotrophic Pseudomonas spp. isolated from goat and lamb slaughterhouse surfaces throughout the meat production processMicrobiota on spoiled vegetables and their characterization.Edible coatings for fresh-cut fruits.Growth Modelling of Listeria monocytogenes in Korean Pork Bulgogi Stored at Isothermal Conditions.Anthropogenic impact on the presence of L. monocytogenes in soil, fruits, and vegetables.Bacterial stressors in minimally processed food.Microbial safety of tropical fruits.Factors affecting quality and safety of fresh-cut produce.Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables.Inactivation of Escherichia coli O157:H7, Salmonella enterica serotype enteritidis, and Listeria monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen peroxide with mild heat.Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality-A review.Bacterial communities associated with the surfaces of fresh fruits and vegetablesFate of Escherichia coli O157:H7 on fresh-cut apple tissue and its potential for transmission by fruit flies.Production of pectate lyases and cellulases by Chryseomonas luteola strain MFCL0 depends on the growth temperature and the nature of the culture medium: evidence for two critical temperaturesUtilization of oligopeptides by Listeria monocytogenes Scott A.Modeling of the competitive growth of Listeria monocytogenes and Lactococcus lactis in vegetable broth.Modeling the Growth of Epiphytic Bacteria on Kale Treated by Thermosonication Combined with Slightly Acidic Electrolyzed Water and Stored under Dynamic Temperature Conditions.Biocontrol of Listeria monocytogenes on fresh-cut produce by treatment with lytic bacteriophages and a bacteriocin.Review: Comparison of the Effectiveness of Decontaminating Strategies for Fresh Fruits and Vegetables and Related Limitations.Microbial load, prevalence and antibiograms of salmonella and Shigella in lettuce and green peppers.Control of foodborne pathogens and soft-rot bacteria on bell pepper by three strains of bacterial antagonists.Survey for psychrotrophic bacterial pathogens in minimally processed lettuce.Produce handling and processing practices.Evaluating the efficiency of lettuce disinfection according to the official protocol in iran.Effect of Lemongrass Essential Oil Vapors on Microbial Dynamics and Listeria monocytogenes Survival on Rocket and Melon Stored under Different Packaging Conditions and Temperatures.Effect of native microflora, waiting period, and storage temperature on Listeria monocytogenes serovars transferred from cantaloupe rind to fresh-cut pieces during preparation.Efficacy of antimicrobial agents in lettuce leaf processing water for control of Escherichia coli O157:H7.Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size.Behavior of Listeria monocytogenes inoculated on cantaloupe surfaces and efficacy of washing treatments to reduce transfer from rind to fresh-cut pieces.Evaluation of household sanitizers for reducing levels of Escherichia coli on iceberg lettuce.Quality of tomato slices disinfected with ozonated water.
P2860
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P2860
The microbiology of minimally processed fresh fruits and vegetables.
description
1994 nî lūn-bûn
@nan
1994 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
1994 թվականի հունվարին հրատարակված գիտական հոդված
@hy
1994年の論文
@ja
1994年論文
@yue
1994年論文
@zh-hant
1994年論文
@zh-hk
1994年論文
@zh-mo
1994年論文
@zh-tw
1994年论文
@wuu
name
The microbiology of minimally processed fresh fruits and vegetables.
@ast
The microbiology of minimally processed fresh fruits and vegetables.
@en
The microbiology of minimally processed fresh fruits and vegetables.
@nl
type
label
The microbiology of minimally processed fresh fruits and vegetables.
@ast
The microbiology of minimally processed fresh fruits and vegetables.
@en
The microbiology of minimally processed fresh fruits and vegetables.
@nl
prefLabel
The microbiology of minimally processed fresh fruits and vegetables.
@ast
The microbiology of minimally processed fresh fruits and vegetables.
@en
The microbiology of minimally processed fresh fruits and vegetables.
@nl
P2860
P1476
The microbiology of minimally processed fresh fruits and vegetables
@en
P2093
C Nguyen-the
P2860
P304
P356
10.1080/10408399409527668
P577
1994-01-01T00:00:00Z