Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon

• Main Authors: Chau, M.L, Aung, K.T, Hapuarachchi, H.C, Lee, P.S.V, Lim, P.Y, Kang, J.S.L, Ng, Y, Yap, H.M, Yuk, H.-G, Gutiérrez, R.A, Ng, L.C
• Other Authors: DEPT OF CHEMISTRY
• Format: Review
• Published: BioMed Central Ltd. 2020
• Subjects: contamination; food safety; human; hygiene; Listeria monocytogenes; nonhuman; pasta; plate count; prevalence; public health; sea food; Singapore; vulnerable population; analysis; animal; Bacillus cereus; bacterial count; bacterium identification; biosynthesis; Campylobacter; classification; enzymology; Escherichia coli; food contamination; food control; food handling; food industry; food packaging; food quality; genetics; growth, development and aging; isolation and purification; listeriosis; microbiology; nucleotide sequence; phylogeny; prevention and control; procedures; salmonine; serotyping; standards; Staphylococcus aureus; vegetable; Vibrio; bacterial DNA; beta lactamase; Animals; Bacterial Typing Techniques; Base Sequence; beta-Lactamases; Colony Count, Microbial; DNA, Bacterial; Food Contamination; Food Handling; Food Industry; Food Microbiology; Food Packaging; Food Quality; Food Safety; Humans; Hygiene; Listeriosis; Phylogeny; Prevalence; Public Health; Salmon; Seafood; Serotyping; Vegetables
• Online Access: https://scholarbank.nus.edu.sg/handle/10635/173859
• Institution: National University of Singapore

10.1186/s12866-017-0956-z