Article ID Journal Published Year Pages File Type
6393416 Food Control 2013 5 Pages PDF
Abstract
► Salmonella Enteritidis adhered more in hydroponic than in conventional lettuce. ► Hydroponic lettuce showed rougher surfaces that contributed to pathogen adhesion. ► Physicochemical features of lettuce surface influenced S. Enteritidis adhesion. ► Production system and microbial contamination influenced S. Enteritidis adhesion.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Interaction between natural microbiota and physicochemical characteristics of lettuce surfaces can influence the attachment of Salmonella Enteritidis
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