Citation
Nillian, Elexson and Tuan Chilek, Tuan Zainazor and Robin, Tunung and Anyi, Ubong and Radu, Son
(2011)
Time course study on the growth of Salmonella Enteritidis on raw vegetables used in sandwiches.
International Food Research Journal, 18 (4).
pp. 1505-1508.
ISSN 1985-4668; ESSN: 2231-7546
Abstract
A time course study on the growth of Salmonella Enteritidis on raw vegetables used a part of the ingredients for sandwiches at room temperature and at 4°C, with initial microbial load of log 3 and log 1 spiked onto the lettuce and cucumber slices. The growth of Salmonella Enteritidis were higher at room temperature and were dose dependent. The information obtained in this study may contribute towards food handling solutions in order to be able to control the food safety of fresh produce.
Download File
Official URL or Download Paper: http://www.ifrj.upm.edu.my/18%20(04)%202011/(42)IF...
|
Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology |
| Publisher: | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| Keywords: | Salmonella Enteritidis; Time; Temperature; Raw vegetable |
| Depositing User: | Nur Farahin Ramli |
| Date Deposited: | 18 Oct 2013 00:41 |
| Last Modified: | 22 Nov 2019 00:59 |
| URI: | http://psasir.upm.edu.my/id/eprint/24156 |
| Statistic Details: | View Download Statistic |
Actions (login required)
 |
View Item |