Bacteriological analysis of fresh produce in Norway

Authors: Johannessen G.S.1; Loncarevic S.; Kruse H.

Source: International Journal of Food Microbiology, Volume 77, Number 3, 25 August 2002 , pp. 199-204(6)

Publisher: Elsevier

Key:
Free Content - Free Content
New Content - New Content
Subscribed Content - Subscribed Content
Free Trial Content - Free Trial Content

Keywords: Bacteriological quality; Escherichia coli O157; Fresh produce; Listeria monocytogenes; Salmonella spp.; Staphylococci; Staphylococcus aureus; Thermotolerant coliform bacteria; Yersinia enterocolitica

Language: English

Document Type: Research article

DOI: 10.1016/S0168-1605(02)00051-X

Affiliations: 1: Section for Food and Feed Microbiology, National Veterinary Institute, PO Box 8156 Dep, 0033 , Oslo, Norway

This article is hosted on another website.

You may be required to register, activate a subscription or purchase the article before you can obtain the full text.

Proceed

Back to top

Key:
Free Content - Free Content
New Content - New Content
Subscribed Content - Subscribed Content
Free Trial Content - Free Trial Content
Share this item with others: These icons link to social bookmarking sites where readers can share and discover new web pages.
Page Help Click here for Page Help
Shopping cart
Tools
Sign in






Need to register?
Sign up here
Text size: A | A | A | A