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Presence of listeria monocytogenes in ready-to-eat artisanal Chilean foods
(MDPI, 2020)
Ready-to-eat (RTE) artisanal foods are very popular, but they can be contaminated by Listeria monocytogenes. The aim was to determine the presence of L. monocytogenes in artisanal RTE foods and evaluate its food safety ...
Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil
(ELSEVIER SCI LTD, 2011)
Minimally processed leafy vegetables are ready-to-eat (RTE) products very attractive to consumers looking for healthy and convenient meals. However, the microbiological safety of these foods is of special concern due to ...
Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life
(ELSEVIER SCIENCE BVAMSTERDAM, 2012)
Growth potential (delta) is defined as the difference between the population of a microorganism at the end of shelf-life of specific food and its initial population. The determination of 6 of Salmonella and Listeria ...
Assessing The Effect Of Washing Practices Employed In Brazilian Processing Plants On The Quality Of Ready-to-eat Vegetables
(ELSEVIER SCIENCE BVAMSTERDAM, 2016)
Prevalence, populations and pheno- and genotypic characteristics of Listeria monocytogenes isolated from ready-to-eat vegetables marketed in Sao Paulo, Brazil
(ELSEVIER SCIENCE BVAMSTERDAM, 2012)
Listeria monocytogenes is a foodborne pathogen of great concern due to the high fatality rates of listeriosis. The consumption of RTE vegetables has increased in Brazil over the last two decades, but little is known about ...
Virulence and antibiotic resistance genes in listeria monocytogenes strains isolated from ready-to-eat foods in Chile
(Frontiers Media, 2022)
Listeria monocytogenes is causing listeriosis, a rare but severe foodborne infection.
Listeriosis affects pregnant women, newborns, older adults, and immunocompromised
individuals. Ready-to-eat (RTE) foods are the most ...
Irradiated ready-to-eat spinach leaves: How information influences awareness towards irradiation treatment and consumer's purchase intention
(Elsevier, 2017-01)
This article aims to clarify and supply further information on food irradiation acceptance, with particular focus on Argentina and irradiated ready-to-eat (RTE) spinach leaves through an open web-online survey. Results ...
Assessing The Effect Of Washing Practices Employed In Brazilian Processing Plants On The Quality Of Ready-to-eat Vegetables
(Elsevier Science BVAmsterdam, 2016)
Molecular epidemiology and genetic diversity of Listeria monocytogenes isolates from a wide variety of ready-to-eat foods and their relationship to clinical strains from listeriosis outbreaks in Chile
(Frontiers Research Foundation, 2015)
Listeria monocyto genes is a pathogen transmitted through food that can cause severe infections in high-risk groups such as pregnant women, elderly, young children and immunocompromised individuals. It is a ubiquitous ...