Effect of Storage Temperature and Duration on the Behavior of Escherichia coli 0157:H7 on Packaged Fresh-Cut Salad Containing Romaine and Iceberg Lettuce
- Author
- YAGUANG LUO1 ; QIANG HE2 ; MCEVOY, James L1
[1] Environmental Microbial and Food Safety Laboratory US. Dept. of Agriculture, Agricultural Research Service, Building 002, Room 117, 10300 Baltimore Ave., Beltsville, MD 20705, United States
[2] Dept. of Food Science and Engineering, Sichuan University, China - Source
Journal of food science. 2010, Vol 75, Num 7 ; M390-M397 ; ref : 1/2 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Wiley, Hoboken, NJ
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- E. coli O157:H7 fresh-cut lettuce quality temperature
- Keyword (fr)
- Conservation aliment Entreposage Escherichia coli Laitue Qualité Salade Température Bactérie Enterobacteriaceae Légume
- Keyword (en)
- Food preservation Warehousing Escherichia coli Lettuce Quality Salad Temperature Bacteria Enterobacteriaceae Vegetables
- Keyword (es)
- Conservación alimento Almacenamiento Escherichia coli Lechuga Calidad Ensalada Temperatura Bacteria Enterobacteriaceae Hortalizas
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23253153
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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