329 related articles for article (PubMed ID: 25395902)
1. Microbial evaluation of fresh, minimally-processed vegetables and bagged sprouts from chain supermarkets.
Jeddi MZ; Yunesian M; Gorji ME; Noori N; Pourmand MR; Khaniki GR
J Health Popul Nutr; 2014 Sep; 32(3):391-9. PubMed ID: 25395902
[TBL] [Abstract][Full Text] [Related]
2. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments.
Abadias M; Usall J; Anguera M; Solsona C; Viñas I
Int J Food Microbiol; 2008 Mar; 123(1-2):121-9. PubMed ID: 18237811
[TBL] [Abstract][Full Text] [Related]
3. Moulds and yeasts in fresh and minimally processed vegetables, and sprouts.
Tournas VH
Int J Food Microbiol; 2005 Mar; 99(1):71-7. PubMed ID: 15718030
[TBL] [Abstract][Full Text] [Related]
4. Microbiological quality of selected ready-to-eat leaf vegetables, sprouts and non-pasteurized fresh fruit-vegetable juices including the presence of Cronobacter spp.
Berthold-Pluta A; Garbowska M; Stefańska I; Pluta A
Food Microbiol; 2017 Aug; 65():221-230. PubMed ID: 28400006
[TBL] [Abstract][Full Text] [Related]
5. Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market.
Zhang H; Yamamoto E; Murphy J; Locas A
Int J Food Microbiol; 2020 Dec; 335():108855. PubMed ID: 32949906
[TBL] [Abstract][Full Text] [Related]
6. Microflora of minimally processed frozen vegetables sold in Gaborone, Botswana.
Manani TA; Collison EK; Mpuchane S
J Food Prot; 2006 Nov; 69(11):2581-6. PubMed ID: 17133799
[TBL] [Abstract][Full Text] [Related]
7. Microbiological study of ready-to-eat salad vegetables from retail establishments uncovers a national outbreak of salmonellosis.
Sagoo SK; Little CL; Ward L; Gillespie IA; Mitchell RT
J Food Prot; 2003 Mar; 66(3):403-9. PubMed ID: 12636292
[TBL] [Abstract][Full Text] [Related]
8. Biocontrol of the internalization of Salmonella enterica and Enterohaemorrhagic Escherichia coli in mung bean sprouts with an endophytic Bacillus subtilis.
Shen Z; Mustapha A; Lin M; Zheng G
Int J Food Microbiol; 2017 Jun; 250():37-44. PubMed ID: 28364624
[TBL] [Abstract][Full Text] [Related]
9. Microbial Contamination of Organically and Conventionally Produced Fresh Vegetable Salads and Herbs from Retail Markets in Southwest Germany.
Becker B; Stoll D; Schulz P; Kulling S; Huch M
Foodborne Pathog Dis; 2019 Apr; 16(4):269-275. PubMed ID: 30484714
[TBL] [Abstract][Full Text] [Related]
10. Variation of microbial load and biochemical activity of ready-to-eat salads in Cyprus as affected by vegetable type, season, and producer.
Xylia P; Botsaris G; Chrysargyris A; Skandamis P; Tzortzakis N
Food Microbiol; 2019 Oct; 83():200-210. PubMed ID: 31202414
[TBL] [Abstract][Full Text] [Related]
11. Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts.
Neo SY; Lim PY; Phua LK; Khoo GH; Kim SJ; Lee SC; Yuk HG
Food Microbiol; 2013 Dec; 36(2):475-80. PubMed ID: 24010631
[TBL] [Abstract][Full Text] [Related]
12. Occurrence of Cronobacter Spp. in Ready-to-Eat Vegetable Products, Frozen Vegetables, and Sprouts Examined Using Cultivation and Real-Time PCR Methods.
Moravkova M; Verbikova V; Huvarova V; Babak V; Cahlikova H; Karpiskova R; Kralik P
J Food Sci; 2018 Dec; 83(12):3054-3058. PubMed ID: 30468252
[TBL] [Abstract][Full Text] [Related]
13. A field study of the microbiological quality of fresh produce of domestic and Mexican origin.
Johnston LM; Jaykus LA; Moll D; Anciso J; Mora B; Moe CL
Int J Food Microbiol; 2006 Nov; 112(2):83-95. PubMed ID: 17045687
[TBL] [Abstract][Full Text] [Related]
14. Moulds and yeasts in fruit salads and fruit juices.
Tournas VH; Heeres J; Burgess L
Food Microbiol; 2006 Oct; 23(7):684-8. PubMed ID: 16943069
[TBL] [Abstract][Full Text] [Related]
15. Flow cytometry immunodetection and membrane integrity assessment of Escherichia coli O157:H7 in ready-to-eat pasta salad during refrigerated storage.
Subires A; Yuste J; Capellas M
Int J Food Microbiol; 2014 Jan; 168-169():47-56. PubMed ID: 24239975
[TBL] [Abstract][Full Text] [Related]
16. Assessment of the microbiological quality and safety of minimally processed vegetables sold in Piracicaba, SP, Brazil.
Santos TS; Campos FB; Padovani NFA; Dias M; Mendes MA; Maffei DF
Lett Appl Microbiol; 2020 Aug; 71(2):187-194. PubMed ID: 32365403
[TBL] [Abstract][Full Text] [Related]
17. Assessment of microbiological contamination of fresh, minimally processed, and ready-to-eat lettuces (Lactuca sativa), Rio de Janeiro State, Brazil.
Brandão ML; Almeida DO; Bispo FC; Bricio SM; Marin VA; Miagostovich MP
J Food Sci; 2014 May; 79(5):M961-6. PubMed ID: 24761806
[TBL] [Abstract][Full Text] [Related]
18. Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy.
Iacumin L; Comi G
Food Microbiol; 2019 Sep; 82():371-377. PubMed ID: 31027796
[TBL] [Abstract][Full Text] [Related]
19. Minimally processed vegetable salads: microbial quality evaluation.
Fröder H; Martins CG; De Souza KL; Landgraf M; Franco BD; Destro MT
J Food Prot; 2007 May; 70(5):1277-80. PubMed ID: 17536694
[TBL] [Abstract][Full Text] [Related]
20. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview.
Sant'Anna PB; de Melo Franco BD; Maffei DF
J Sci Food Agric; 2020 Oct; 100(13):4664-4670. PubMed ID: 32329100
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
