Quantification of low and high levels of Salmonella enterica serovar Typhimurium on leaves

Precise and rapid quantification of low levels of pathogens associated with fresh produce may be particularly challenging and yet evermore necessary to guarantee microbial safety of the produce and to carry out research on the subject of persistence of the pathogens. Here, microbiological and molecu...

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Veröffentlicht in:	Food science & technology 2012-01, Vol.45 (1), p.36-42
Hauptverfasser:	Kisluk, Guy, Hoover, Dallas G., Kneil, Kalmia E., Yaron, Sima
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Colony-forming cells Food industries Food safety Fresh produce Fundamental and applied biological sciences. Psychology General aspects Green leaves Hygiene and safety Salmonella Salmonella enterica
Online-Zugang:	Volltext
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