Consumption of raw vegetables and fruits: A risk factor for Campylobacter infections
- 28 October 2010
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 144 (3), 406-412
- https://doi.org/10.1016/j.ijfoodmicro.2010.10.027
Abstract
No abstract availableKeywords
This publication has 39 references indexed in Scilit:
- Thermophilic Campylobacter spp. in salad vegetables in MalaysiaInternational Journal of Food Microbiology, 2007
- Recent Trends in Microbiological Safety of Fruits and VegetablesPlant Health Progress, 2003
- Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetablesMicrobes and Infection, 2002
- Sensor, a Population-based Cohort Study on Gastroenteritis in the Netherlands: Incidence and EtiologyAmerican Journal of Epidemiology, 2001
- Produce Handling and Processing PracticesEmerging Infectious Diseases, 1997
- Campylobacteriosis in New Zealand: results of a case-control study.Journal of Epidemiology and Community Health, 1997
- Pathogenic Microorganisms Associated with Fresh ProduceJournal of Food Protection, 1996
- Survival of Campylobacter jejuni on Sliced Watermelon and PapayaJournal of Food Protection, 1994
- Foodborne Disease Outbreaks in the United States, 1973–1987: Pathogens, Vehicles, and TrendsJournal of Food Protection, 1990
- Factors affecting the efficacy of washing procedures used in the production of prepared saladsFood Microbiology, 1989