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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| 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 |