Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6289008 | Food Microbiology | 2012 | 4 Pages |
Abstract
⺠For STEC recovery, soaking leafy greens significantly more productive than rinsing. ⺠Of 320 test portions, an 83% increase in sensitivity with soaking was PCR confirmed. ⺠For O157:H7 recovery from cilantro, 60 test portions were soaked/stomached/blended. ⺠Soaking and stomaching were significantly more productive than blending cilantro. ⺠Soaking cilantro was only arithmetically superior to stomaching.
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Authors
Julie A. Kase, Anna Maounounen-Laasri, Insook Son, Deanne M. Deer, Stacey Borenstein, Samantha Prezioso, Thomas S. Hammack,