Occurrence of Antibiotic Resistant Bacteria in Flours and Different Plant Powders Used in Cuisine

In recent years, several alimentary diseases have been connected with the consumption or tasting of raw flour and dough. Microbiological quality concern is also raising due to increased consumer demand for plant powders, while some of them can be consumed without prior thermal processing. In this st...

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Detalles Bibliográficos
Autores principales: Koreneková, Júlia, Krahulcová, Monika, Cverenkárová, Klára, Červenčík, Karol, Bírošová, Lucia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689793/
https://www.ncbi.nlm.nih.gov/pubmed/36429175
http://dx.doi.org/10.3390/foods11223582

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689793/
https://www.ncbi.nlm.nih.gov/pubmed/36429175
http://dx.doi.org/10.3390/foods11223582

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