Transfer of Salmonella enterica and Enterococcus faecium from food-contact surfaces to stone fruits
Print
EmailThe aim of this study was to investigate the factors that influence the transfer of bacteria from contaminated food contact surface to stone fruits.
Did you find this article useful?
You Might Also Be Interested In
-
What We Learn from Produce Consumers About Their Food Safety Perception
Published on April 9, 2022
-
Needs Assessment of the Low-Moisture Food Industry: The Next Steps to Advance Food Safety Research and Extension
Published on August 3, 2022
-
Bakery Products Process Validation
Published on April 21, 2022
-
PADL Two-Day Workshop for High School Teachers
Published on March 9, 2022
-
Food safety implications of COVID pandemic
Published on May 10, 2022
-
Riding the Tide of Multi-Disciplinary Approaches to Evaluate Behavior-Change Effectiveness of Food Safety Education
Published on February 9, 2021