SharePathogenic bacteria in vegetables: what are the health risks involved?
Risques sanitaires liés à la présence de bactéries pathogènes dans les légumes.
Author(s) : THOUVENOT D., TIRILLY Y.
Type of excerpt: Book chapter
Summary
This article reviews various sources of bacteriological contamination of vegetables, the bacteria involved, and measures (HACCP) to be implemented in order to reduce such contamination.
Details
- Original title: Risques sanitaires liés à la présence de bactéries pathogènes dans les légumes.
- Record ID : 2001-1907
- Languages: French
- Source: Technologie des légumes.
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
Links
See other book excerpts from the same source (17)
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Safety; Microbiology; Vegetable
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Safety aspects of fresh-cut fruits and vegetables.
- Author(s) : HURST W. C.
- Date : 2002
- Languages : English
View record
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Biotechnology and the fresh-cut produce industry.
- Author(s) : JAMES J. A.
- Date : 2002
- Languages : English
View record
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Growth of spoilage microorganisms on vegetables...
- Author(s) : AMANATIDOU A., BENNIK M. H. J., TIJSKENS L. M. M., GORRIS L. G. M.
- Date : 1998
- Languages : English
View record
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Evaluating sensory quality of fresh-cut fruits ...
- Author(s) : BETT K. L.
- Date : 2002
- Languages : English
View record
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Enzymatic effects on flavour and texture of fre...
- Author(s) : LAMIKANRA O.
- Date : 2002
- Languages : English
View record