Safety of Street-Vended Soy Wara in Nigeria.
Akanbi, Bolaji O; Usoh, Ekaete A.
J Food Prot
; 79(1): 169-73, 2016 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-26735046
A pilot study of the microbiological quality of culturally diverse, ready-to-eat foods from selected retail establishments in Melbourne, Australia.
Multiplex fiber optic biosensor for detection of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella enterica from ready-to-eat meat samples.
Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state.
Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce.
The prevalence and concentration of Bacillus cereus in retail food products in Brisbane, Australia.
Factors affecting quality and safety of fresh-cut produce.
Microbiological quality and risk factors related to sandwiches served in bakeries, cafés, and sandwich bars in South Korea.
A multiplex PCR assay for simultaneous detection of Escherichia coli O157:H7, Bacillus cereus, Vibrio parahaemolyticus, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Korean ready-to-eat food.
Quantitative Prevalence and Toxin Gene Profile of Bacillus cereus from Ready-to-Eat Vegetables in South Korea.
Modeling the Effect of Storage Temperatures on the Growth of Listeria monocytogenes on Ready-to-Eat Ham and Sausage.