AGRIS - International System for Agricultural Science and Technology

Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine

2013

Argyri, Anthoula A. | Lyra, Efstathia | Panagou, Efstathios Z. | Tassou, Chrysoula C.


Bibliographic information
Food microbiology
Volume 36 Issue 1 Pagination 1 - 6 ISSN 0740-0020
Publisher
Elsevier Ltd
Other Subjects
Food microbiology; Table olives; Lactobacillus pentosus; Pathogen survival; Salt concentration; Parallel evolution; Microbial viability; Growth & development; Ready-to-eat foods; Pouches; Escherichia coli o157:h7; Escherichia coli o157; Virulent strains
Language
English
Note
2019-12-04
Type
Journal Article; Text

2024-02-28
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org