Prevention of microbial hazard on fresh‐cut lettuce through adoption of food safety and hygienic practices by lettuce farmers

Lettuce is consumed raw in salads and is susceptible to microbial contamination through environment, agricultural practices, and its morphology, thus, a potential vehicle for food‐borne illness. This study investigated the effect of adoption of food safety and hygienic practices by lettuce farmers o...

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Detalles Bibliográficos
Autores principales: Oyinlola, Lateefah A., Obadina, Adewale O., Omemu, Adebukunola M., Oyewole, Olusola B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5217913/
https://www.ncbi.nlm.nih.gov/pubmed/28070317
http://dx.doi.org/10.1002/fsn3.365

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5217913/
https://www.ncbi.nlm.nih.gov/pubmed/28070317
http://dx.doi.org/10.1002/fsn3.365

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