The impact of a cold chain break on the survival of Salmonella enterica and Listeria monocytogenes on minimally processed ‘Conference’ pears during their shelf life
BACKGROUND: In recent years, improved detection methods and increased fresh-cut processing of produce have led to an increased number of outbreaks associated with fresh fruits and vegetables. During fruit and vegetable processing, natural protective barriers are removed and tissues are cut, causing...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2016 |
| País: | España |
| Institución: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositorio: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:10459.1/59069 |
| Acceso en línea: | https://doi.org/10.1002/jsfa.8127 http://hdl.handle.net/10459.1/59069 |
| Access Level: | acceso abierto |
| Palabra clave: | Foodborne pathogen Ready-to-eat Fruit Cold |
| Sumario: | BACKGROUND: In recent years, improved detection methods and increased fresh-cut processing of produce have led to an increased number of outbreaks associated with fresh fruits and vegetables. During fruit and vegetable processing, natural protective barriers are removed and tissues are cut, causing nutrient rich exudates and providing attachment sites for microbes. Consequently, fresh-cut produce ismore susceptible to microbial proliferation than whole produce. |
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