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

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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Bibliographic Details
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
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Institution:	National University of Singapore

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