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Comparison of microbial diversity of edible flowers and basil grown with organic versus conventional methods.Barriers to Trace-back in a Salad-associated EHEC Outbreak, Sweden, June 2013.Multiple outbreaks of Salmonella braenderup associated with consumption of iceberg lettuce.Public Health Investigation of Two Outbreaks of Shiga Toxin-Producing Escherichia coli O157 Associated with Consumption of WatercressPresence and persistence of Salmonella enterica serotype typhimurium in the phyllosphere and rhizosphere of spray-irrigated parsley.Gastroenteritis outbreak associated with unpasteurized tempeh, North Carolina, USACharacterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE) salad vegetables.A 17-year review of foodborne outbreaks: describing the continuing decline in England and Wales (1992-2008).Epidemiological and Microbiological Investigation of an Outbreak of Severe Disease from Shiga Toxin-Producing Escherichia coli O157 Infection Associated with Consumption of a Slaw Garnish.Growth Potential of Listeria Monocytogenes and Staphylococcus Aureus on Fresh-Cut Tropical Fruits.Microbiological Quality of Ready-to-Eat Vegetables Collected in Mexico City: Occurrence of Aerobic-Mesophilic Bacteria, Fecal Coliforms, and Potentially Pathogenic Nontuberculous MycobacteriaFoodborne Bacterial Pathogens in Retail Prepacked Ready-to-Eat Mixed Ingredient Salads.Impact of urban contamination of the La Paz River basin on thermotolerant coliform density and occurrence of multiple antibiotic resistant enteric pathogens in river water, irrigated soil and fresh vegetables.Risk factors for symptoms of gastrointestinal illness in rural town Isiolo, Kenya.Possible Internalization of an Enterovirus in Hydroponically Grown LettuceAre ready-to-eat salads ready to eat? An outbreak of Salmonella Coeln linked to imported, mixed, pre-washed and bagged salad, Norway, November 2013.An assessment of the microbiological safety of fresh whole-leaf herbs from retail premises in the United Kingdom with a focus on Salmonella spp.Older leaves of lettuce (Lactuca spp.) support higher levels of Salmonella enterica ser. Senftenberg attachment and show greater variation between plant accessions than do younger leaves.Appraisal of hygiene indicators and farming practices in the production of leafy vegetables by organic small-scale farmers in uMbumbulu (Rural KwaZulu-Natal, South Africa).Campylobacter infection associated with consumption of duck liver pâté: a retrospective cohort study in the setting of near universal exposure.Outbreak of enterotoxigenic Escherichia coli O169 enteritis in schoolchildren associated with consumption of kimchi, Republic of Korea, 2012.National outbreaks of Salmonella infection in the UK, 2000-2011.Fresh produce as a potential vector for bacterial human pathogens.Choose your menu wisely: cuisine-associated food-poisoning risks in restaurants in England and Wales.A comparative study assaying commonly used sanitizers for antimicrobial activity against indicator bacteria and a Salmonella Typhimurium strain on fresh produce.Frequency and correlation of some enteric indicator bacteria and Salmonella in ready-to-eat raw vegetable salads from Mexican restaurants.Comparative examination of Escherichia coli O157:H7 survival on romaine lettuce and in soil at two independent experimental sites.Use of organic acids to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and lettuce.Microbiological Status and Food Safety Compliance of Commercial Basil Production Systems.Is your lunch salad safe to eat? Occurrence of bacterial pathogens and potential for pathogen growth in pre-packed ready-to-eat mixed-ingredient salads.Development and implementation of a system for the early identification of emerging risks in food and feedScientific 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)Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea.Growth potential of Salmonella and Listeria monocytogenes in ready-to-eat lettuce and collard greens packaged under modified atmosphere and in perforated film.Frequency of indicator bacteria, Salmonella and diarrhoeagenic Escherichia coli pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants.Viability of Salmonella and Listeria monocytogenes in delicatessen salads and hummus as affected by sodium content and storage temperature.Large outbreak of Salmonella enteritidis PT8 in Portsmouth, UK, associated with a restaurant.Quantitative microbial risk assessment for Escherichia coli O157:H7, salmonella, and Listeria monocytogenes in leafy green vegetables consumed at salad bars.New horizons in microbiological food safety: Photodynamic Decontamination based on a curcumin derivative.Survival of pathogenic Escherichia coli on basil, lettuce, and spinach.
P2860
Q33746420-C3A05C7C-8B6F-43DB-992E-A24AA5F579DFQ33748434-C723C30F-9EFB-4053-AD9E-49D002D2F5CBQ34216254-A32906EE-9E52-4AA3-BB8F-F14AB2D2E32DQ35914069-3C3E7F4A-85CA-4336-AE70-84C3F706DBC7Q35940961-7ADEDD04-72ED-4014-9E83-3EFA6D735B15Q37262397-E7C6EDF6-845C-40E7-94EC-5BDC17ACCCE5Q37322801-2164E103-316A-4528-B8F8-5B4EB3EF79E1Q37778868-FE00F450-9AE8-4B23-AE34-9CE2B3E6774CQ38847100-80FD4448-94E6-436D-BE6D-A2CE116C14C5Q39002011-B3B0A0B2-6629-4B2C-853E-B4B7FA3765C5Q39607361-6DFFBF39-DE12-4EA5-B767-403830E0BE8BQ39686946-A32A4712-D669-4DF3-A7E4-00332244372AQ39761032-57BBA4A1-2526-42D3-BA93-735D70464BC3Q40315951-ADDB0908-0BDA-4CD6-99EC-F3903E21F7F1Q40716767-1350E6C7-F83F-4767-A3E8-B7DD8EF0240EQ40903096-A1137601-D7C9-4BF1-B635-3D4C09542D04Q41203045-A6D21B51-61D3-4384-8DB9-AC2DBAE39DA9Q41249515-6F255B59-29D6-4931-AB75-DDD9B45AD87EQ41844394-513B26FE-6B32-4911-A5EE-0D266489538FQ42250823-764081BD-22EF-43DC-9D98-859C319E0528Q42257503-0DFB8E6D-DB8E-45D2-B68A-3B2B4A65ECF0Q42260902-FF0BC43D-F002-45AB-81ED-4566DB3318DEQ42924583-9D694865-8E09-4B76-86B1-476DB28C15B8Q43229932-00AA1389-4427-4FFE-87D2-A4A4D424EC7DQ43244884-10E2F4AE-0E48-47E0-90BD-A5F4BA14B125Q44299719-C8419A3B-967B-446A-9FE0-4DA3F1FDDD1CQ44767611-6192A429-D9B1-459E-9910-1EE3185EFAD8Q44828935-423F29F6-E05B-4FD6-A114-EFF32813CDA8Q46194562-45A168E8-17E2-4FAC-953C-B946A5FF46C8Q47142573-870FE537-A057-4963-A9D3-797348A2E0F7Q47149093-2BE73C40-3260-43FE-B9E3-608D590C9855Q47154289-AEF76D42-5BFD-4630-A191-CD2B46ED77E2Q48236773-8307C598-3003-4397-B9F1-5E561B96FECFQ50016140-601A57D6-9CD4-41E3-BB57-69C0B39C3738Q50017823-A77CBB47-8FD8-4F26-A607-E694D69C048DQ50026185-A8556F5C-E6CF-405A-B513-26E3CC014403Q50034064-65FCD63F-ABDD-438C-BD28-58F7F019759AQ50050840-1DC51D92-AB81-4263-8B47-611EE5ECE553Q50143259-013AF900-4250-41CD-B447-4C16A1486CA6Q54320019-4B5F7353-7233-4F4F-8385-7F1EC662DC1D
P2860
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 04 April 2008
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Prepared salads and public health.
@en
Prepared salads and public health.
@nl
type
label
Prepared salads and public health.
@en
Prepared salads and public health.
@nl
prefLabel
Prepared salads and public health.
@en
Prepared salads and public health.
@nl
P1476
Prepared salads and public health.
@en
P2093
C L Little
I A Gillespie
P304
P356
10.1111/J.1365-2672.2008.03801.X
P577
2008-04-04T00:00:00Z