Training in tools to develop quantitative microbial risk assessment of ready‐to‐eat food with a comparison between the Romanian and Spanish food supply chains

The prevention and control of bacterial contamination on ready‐to‐eat (RTE) fresh produce is an essential task to ensure food safety. Therefore, the development of novel and effective decontamination technologies to ensure microbiological safety of fruits and vegetables has gained considerable atten...

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Detalles Bibliográficos
Autores principales: Bodea, Ioana M, Cătunescu, Giorgiana M, Palop Gómez, Alfredo, Fernández Escámez, Pablo S, Garre Perez, Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Eu‐fora Series 6
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10687766/
https://www.ncbi.nlm.nih.gov/pubmed/38047124
http://dx.doi.org/10.2903/j.efsa.2023.e211006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10687766/
https://www.ncbi.nlm.nih.gov/pubmed/38047124
http://dx.doi.org/10.2903/j.efsa.2023.e211006

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