Modelling and Determination of Parameters Influencing the Transfer of Microorganisms from Food Contact Materials

The transfer of microorganisms on packaging materials to a contact surface has only been investigated in the context of laboratory-produced spiked packaging products and agar surfaces in small quantities (0.03–0.10%) so far. Correspondingly, this study focused on the localization of microorganisms o...

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Detalles Bibliográficos
Autores principales: Maitz, Stephanie, Schmid, Paul Jakob, Kittinger, Clemens
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8910398/
https://www.ncbi.nlm.nih.gov/pubmed/35270690
http://dx.doi.org/10.3390/ijerph19052996

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8910398/
https://www.ncbi.nlm.nih.gov/pubmed/35270690
http://dx.doi.org/10.3390/ijerph19052996

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