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

10.1186/s12866-017-0956-z

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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:	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
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Institution:	National University of Singapore

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spelling	sg-nus-scholar.10635-1738592024-11-08T20:14:38Z 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 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 CHEMISTRY 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 food safety genetics growth, development and aging isolation and purification Listeria monocytogenes listeriosis microbiology nucleotide sequence phylogeny prevention and control procedures salmonine serotyping standards Staphylococcus aureus vegetable Vibrio bacterial DNA beta lactamase Animals Bacillus cereus Bacterial Typing Techniques Base Sequence beta-Lactamases Campylobacter Colony Count, Microbial DNA, Bacterial Escherichia coli Food Contamination Food Handling Food Industry Food Microbiology Food Packaging Food Quality Food Safety Humans Hygiene Listeria monocytogenes Listeriosis Phylogeny Prevalence Public Health Salmon Seafood Serotyping Singapore Staphylococcus aureus Vegetables Vibrio 10.1186/s12866-017-0956-z BMC Microbiology 17 1 46 2020-09-01T07:58:34Z 2020-09-01T07:58:34Z 2017 Review 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 (2017). 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. BMC Microbiology 17 (1) : 46. ScholarBank@NUS Repository. https://doi.org/10.1186/s12866-017-0956-z 14712180 https://scholarbank.nus.edu.sg/handle/10635/173859 BioMed Central Ltd. Unpaywall 20200831
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	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 food safety genetics growth, development and aging isolation and purification Listeria monocytogenes listeriosis microbiology nucleotide sequence phylogeny prevention and control procedures salmonine serotyping standards Staphylococcus aureus vegetable Vibrio bacterial DNA beta lactamase Animals Bacillus cereus Bacterial Typing Techniques Base Sequence beta-Lactamases Campylobacter Colony Count, Microbial DNA, Bacterial Escherichia coli Food Contamination Food Handling Food Industry Food Microbiology Food Packaging Food Quality Food Safety Humans Hygiene Listeria monocytogenes Listeriosis Phylogeny Prevalence Public Health Salmon Seafood Serotyping Singapore Staphylococcus aureus Vegetables Vibrio
spellingShingle	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 food safety genetics growth, development and aging isolation and purification Listeria monocytogenes listeriosis microbiology nucleotide sequence phylogeny prevention and control procedures salmonine serotyping standards Staphylococcus aureus vegetable Vibrio bacterial DNA beta lactamase Animals Bacillus cereus Bacterial Typing Techniques Base Sequence beta-Lactamases Campylobacter Colony Count, Microbial DNA, Bacterial Escherichia coli Food Contamination Food Handling Food Industry Food Microbiology Food Packaging Food Quality Food Safety Humans Hygiene Listeria monocytogenes Listeriosis Phylogeny Prevalence Public Health Salmon Seafood Serotyping Singapore Staphylococcus aureus Vegetables Vibrio 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 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
description	10.1186/s12866-017-0956-z
author2	CHEMISTRY
author_facet	CHEMISTRY 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
format	Review
author	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
author_sort	Chau, M.L
title	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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
publisher	BioMed Central Ltd.
publishDate	2020
url	https://scholarbank.nus.edu.sg/handle/10635/173859
_version_	1821191407202729984

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

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