Open AccessInactivation of Salmonella Enteritidis on lettuces used by minimally processed vegetable industries
Author(s) -
Josete Bailardi Silveira,
Claudia Titze Hessel,
Eduardo César Tondo
Publication year - 2017
Publication title -
the journal of infection in developing countries
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.322
H-Index - 49
eISSN - 2036-6590
pISSN - 1972-2680
DOI - 10.3855/jidc.8224
Subject(s) - salmonella enteritidis , salmonella , food science , microbiology and biotechnology , biology , bacteria , genetics
Washing and disinfection methods used by minimally processed vegetable industries of Southern Brazil were reproduced in laboratory in order to verify their effectiveness to reduce Salmonella Enteritidis SE86 (SE86) on lettuce.
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