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- Kyere, Emmanuel O.; Palmer, Jon; Wargent, Jason J.; Fletcher, Graham C.; Flint, Steve
- International journal of food science & technology 2019 v.54 no.1 pp. 14-24
- Escherichia coli O157; Listeria monocytogenes; Salmonella; bacteria; food pathogens; food safety; lettuce; mortality; ready-to-eat foods; virulent strains; washing; United States
- ... Foodborne illnesses involving ready‐to‐eat vegetables are increasing. Lettuce is the third most consumed fresh vegetable in the United States with worth approximately $1.9 billion, making it the most valuable leafy crop. Previous reviews have described the survival of pathogenic bacteria such as E. coli O157:H7 and Salmonella on different ready‐to‐eat vegetables, but the colonisation of lettuce by ...
- Laranjo, Marta; Potes, Maria Eduarda; Gomes, Ana; Véstia, Joana; Garcia, Raquel; Fernandes, Maria José; Fraqueza, Maria João; Elias, Miguel
- International journal of food science & technology 2019 v.54 no.1 pp. 132-140
- Listeria monocytogenes; biogenic amines; fatty acids; mesophilic microorganisms; pork; psychrotrophic bacteria; ready-to-eat foods; sensory evaluation; shelf life; spoilage; storage time; vinegars; yeasts
- ... Cabeça de xara is a traditional ready‐to‐eat meat product (RTEMP) from the Portuguese region of Alentejo. It is a moulded galantine made of low value pork pieces. The aim of this work was to test the addition of vinegar in reducing the spoilage microbiota, as well as controlling Listeria monocytogenes, in order to increase the shelf‐life of cabeça de xara. Physicochemical (fatty acids and biogenic ...