Article ID Journal Published Year Pages File Type
6289008 Food Microbiology 2012 4 Pages PDF
Abstract
► For STEC recovery, soaking leafy greens significantly more productive than rinsing. ► Of 320 test portions, an 83% increase in sensitivity with soaking was PCR confirmed. ► For O157:H7 recovery from cilantro, 60 test portions were soaked/stomached/blended. ► Soaking and stomaching were significantly more productive than blending cilantro. ► Soaking cilantro was only arithmetically superior to stomaching.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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