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Microbial changes in ready-to-use packaged food from supermarkets and self-prepared during storage at 6-9 °C.

Author(s) : WANG S. J., CHEN J. H.

Type of article: Article

Summary

Microbial counts were performed on fresh packaged ready-to-use food, stored at 6-9 °C for 0 to 6 days, and on fresh products from traditional markets, home wrapped and stored in the same conditions. Similarities and differences in counts were studied, for Salmonella, Staphylococcus aureus and coliforms.

Details

  • Original title: Microbial changes in ready-to-use packaged food from supermarkets and self-prepared during storage at 6-9 °C.
  • Record ID : 2002-0797
  • Languages: English
  • Source: J. Food Drug Anal. - vol. 7 - n. 4
  • Publication date: 1999

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