Multisite survey of bacterial contamination in ready‐to‐eat meat products throughout the cooking and selling processes in urban supermarket, Nanjing, China

OBJECTIVE: Ready‐to‐eat (RTE) meat is a kind of popular instant food easily contaminated by microbes, which is one of the causes of foodborne diseases. This study analyzes the possible sources of RTE food bacterial contamination during processing and subsequent selling. METHOD: Samples of eight kind...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Shao‐Kang, Fu, Ling‐Meng, Chen, Guo‐Wei, Xiao, Hong‐Mei, Pan, Da, Shi, Ruo‐Fu, Yang, Li‐Gang, Sun, Gui‐Ju
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7215203/
https://www.ncbi.nlm.nih.gov/pubmed/32405399
http://dx.doi.org/10.1002/fsn3.1532

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7215203/
https://www.ncbi.nlm.nih.gov/pubmed/32405399
http://dx.doi.org/10.1002/fsn3.1532

Ejemplares similares