Salmonella spp. and Escherichia coli O157:H7 prevalence and levels on lettuce: A systematic review and meta-analysis

Author:

de Oliveira Elias Susana,Noronha Tiago BaptistaORCID,Tondo Eduardo Cesar

Funder

CNPq

CAPES

FAURGS

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference47 articles.

1. Organic vegetables safety: sanitary and nutritional aspects;Arbos;Ciência Tecnol. Aliment.,2010

2. Microbial survey of selected Ontario-grown fresh fruits and vegetables;Arthur;J. Food Prot.,2007

3. Evaluation of Salmonella and Listeria monocytogenes contamination on leafy green vegetables;Aytac;J. Food Agric. Environ.,2010

4. Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes;Callejon;Foodborne Pathog. Dis.,2015

5. Isolation of Salmonella spp. from lettuce and evaluation of its susceptibility to novel bacteriocins of Bacillus thuringiensis and antibiotics;Castaneda-Ramirez;J. Food Prot.,2011

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