Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella
- Author
- Inge Van der Linden (UGent) , Karina Avalos Llano (UGent) , Markus Eriksson (UGent) , Winnok De Vos (UGent) , Els Van Damme (UGent) , Mieke Uyttendaele (UGent) and Frank Devlieghere (UGent)
- Organization
- Keywords
- E. coli O157:H7, Salmonella, Attachment, Internalization, Cut Iceberg lettuce, Modified atmosphere, FRESH-CUT LETTUCE, MODIFIED ATMOSPHERE, LISTERIA-MONOCYTOGENES, RISK-FACTOR, ENTERICA, LEAVES, TYPHIMURIUM, CHLORINE, ACID, PENETRATION
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8507205
- MLA
- Van der Linden, Inge, et al. “Minimal Processing of Iceberg Lettuce Has No Substantial Influence on the Survival, Attachment and Internalization of E. Coli O157 and Salmonella.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 238, 2016, pp. 40–49, doi:10.1016/j.ijfoodmicro.2016.07.029.
- APA
- Van der Linden, I., Avalos Llano, K., Eriksson, M., De Vos, W., Van Damme, E., Uyttendaele, M., & Devlieghere, F. (2016). Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 238, 40–49. https://doi.org/10.1016/j.ijfoodmicro.2016.07.029
- Chicago author-date
- Van der Linden, Inge, Karina Avalos Llano, Markus Eriksson, Winnok De Vos, Els Van Damme, Mieke Uyttendaele, and Frank Devlieghere. 2016. “Minimal Processing of Iceberg Lettuce Has No Substantial Influence on the Survival, Attachment and Internalization of E. Coli O157 and Salmonella.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 238: 40–49. https://doi.org/10.1016/j.ijfoodmicro.2016.07.029.
- Chicago author-date (all authors)
- Van der Linden, Inge, Karina Avalos Llano, Markus Eriksson, Winnok De Vos, Els Van Damme, Mieke Uyttendaele, and Frank Devlieghere. 2016. “Minimal Processing of Iceberg Lettuce Has No Substantial Influence on the Survival, Attachment and Internalization of E. Coli O157 and Salmonella.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 238: 40–49. doi:10.1016/j.ijfoodmicro.2016.07.029.
- Vancouver
- 1.Van der Linden I, Avalos Llano K, Eriksson M, De Vos W, Van Damme E, Uyttendaele M, et al. Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2016;238:40–9.
- IEEE
- [1]I. Van der Linden et al., “Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 238, pp. 40–49, 2016.
@article{8507205, author = {{Van der Linden, Inge and Avalos Llano, Karina and Eriksson, Markus and De Vos, Winnok and Van Damme, Els and Uyttendaele, Mieke and Devlieghere, Frank}}, issn = {{0168-1605}}, journal = {{INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}}, keywords = {{E. coli O157:H7,Salmonella,Attachment,Internalization,Cut Iceberg lettuce,Modified atmosphere,FRESH-CUT LETTUCE,MODIFIED ATMOSPHERE,LISTERIA-MONOCYTOGENES,RISK-FACTOR,ENTERICA,LEAVES,TYPHIMURIUM,CHLORINE,ACID,PENETRATION}}, language = {{eng}}, pages = {{40--49}}, title = {{Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella}}, url = {{http://doi.org/10.1016/j.ijfoodmicro.2016.07.029}}, volume = {{238}}, year = {{2016}}, }
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