文章基本信息

标题：RAW AND READY-TO-EAT VEGETABLES: MICROBIAL SAFETY EVALUATION
本地全文：下载
作者：W. Vencia ; C. Nogarol ; F. Caritti 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2011
卷号：1
期号：2
页码：99
DOI：10.4081/ijfs.2011.2.99
语种：English
出版社：PAGEPress Publications
摘要：The aim of this study was to supply to the shortage of information in microbial criteria in ready-to-eat vegetable products. This paper reports data obtained by analysis carried out with specific Real Time PCR methods to check the presence of pathogenic bacteria (Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7, Campylobacter spp. and Yersinia enterocolitica) in fresh and ready-to-eat green salads. 9.8% of samples positive for at least one pathogen by RealTime PCR, but no viable microorganism was isolated by ISO methods.
关键词：Ready-to-eat vegetable; pathogens; Real-Time PCR