A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto

In recent years, the chaotic habits of modern life have favored the consumption of quickly prepared meals, using ready-to-eat (RTE) foods and condiments. The aim of this study was to establish the microbiological safety of RTE sauces and pesto from markets analyzed at different stages of shelf life....

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Detalles Bibliográficos
Autores principales: Caggiano, Giuseppina, Diella, Giusy, Trerotoli, Paolo, Lopuzzo, Marco, Triggiano, Francesco, Ricci, Massimo, Marcotrigiano, Vincenzo, Montagna, Maria Teresa, De Giglio, Osvalda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400197/
https://www.ncbi.nlm.nih.gov/pubmed/32664624
http://dx.doi.org/10.3390/ijerph17145005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400197/
https://www.ncbi.nlm.nih.gov/pubmed/32664624
http://dx.doi.org/10.3390/ijerph17145005

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