The Use of Indicators and Surrogate Microorganisms for the Evaluation of Pathogens in Fresh and Fresh-Cut Produce-Reference-Cited by-同舟云学术

The Use of Indicators and Surrogate Microorganisms for the Evaluation of Pathogens in Fresh and Fresh-Cut Produce

Published:2003-01 Issue:s1 Volume:2 Page:179-185
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safety

Author:

Busta F.F.,Suslow T.V.,Parish M.E.,Beuchat L.R.,Farber J.N.,Garrett E.H.,Harris L.J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1541-4337.2003.tb00035.x/fullpdf

Reference34 articles.

1. [Anonymous] . 2000 . NFPA White Paper- Significance of coliforms and genericEscherichia colion fresh and minimally processed produce. http://www.nfpa-food.org/members/science/wp_ecoli.htm15. Accessed 2001 Aug 29.

2. The incidence and level of contamination of British fresh sausages and ingredients with salmonellas

3. Sensitization of Listeria monocytogenes to Low pH, Organic Acids, and Osmotic Stress by Ethanol

4. Effects of pH and Acid Resistance on the Radiation Resistance of Enterohemorrhagic Escherichia coli

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