Microbiological quality and safety assessment of lettuce production in Brazil
- Author
- CEUPPENS, Siele1 ; HESSEL, Claudia Titze2 ; DE QUADROS RODRIGUES, Rochele2 ; BARTZ, Sabrina2 ; TONDO, Eduardo César2 ; UYTTENDAELE, Mieke1
[1] Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation (LFMFP), Ghent, Belgium
[2] Food Microbiology Laboratory of Food Science and Technology Institute (ICTA) of Federal University of Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, Brazil - Source
International journal of food microbiology. 2014, Vol 181, pp 67-76, 10 p ; ref : 3/4 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology; Microbiology, infectious diseases
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- E.coli O157:H7 Faecal indicators Irrigation water Lettuce Organic fertilizer Salmonella
- Keyword (fr)
- Contrôle microbiologique Eau Engrais Escherichia coli Fertilisation Fèces Indicateur Irrigation Laitue Production Salmonella Sécurité Brésil Bactérie Enterobacteriaceae Légume Amérique du Sud Amérique
- Keyword (en)
- Microbiological testing Water Fertilizers Escherichia coli Fertilization Feces Indicator Irrigation Lettuce Production Salmonella Safety Brazil Bacteria Enterobacteriaceae Vegetables South America America
- Keyword (es)
- Control microbiológico Agua Fertilizante Escherichia coli Fertilización Heces Indicador Irrigación Lechuga Producción Salmonella Seguridad Brasil Bacteria Enterobacteriaceae Hortalizas America del sur America
- Classification
- 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
- 28539043
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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DOI
10.1016/j.ijfoodmicro.2014.04.025 
https://dx.doi.org/10.1016/j.ijfoodmicro.2014.04.025
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