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dc.contributor.author
Chaves, Rafael Djalma
dc.contributor.author
Chacon Ruiz Martínez, Rafael
dc.contributor.author
Bortolossi Rezende, Ana Carolina
dc.contributor.author
Dias Rocha, Monyca
dc.contributor.author
Oteiza, Juan Martín
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dc.contributor.author
Sant'Ana, Anderson de Souza
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dc.contributor.other
Kotzekidou, Parthena
dc.date.available
2022-07-13T14:35:07Z
dc.date.issued
2016
dc.identifier.citation
Chaves, Rafael Djalma; Chacon Ruiz Martínez, Rafael; Bortolossi Rezende, Ana Carolina; Dias Rocha, Monyca; Oteiza, Juan Martín; et al.; Salmonella and Listeria monocytogenes in ready-to-eat leafy vegetables; Academic Press Inc Elsevier Science; 2016; 123-149
dc.identifier.isbn
978-0-12-801916-0
dc.identifier.uri
http://hdl.handle.net/11336/162009
dc.description.abstract
Changes in dietary habits have pushed the inclusion of numerous ready-to-eat products in the market. Among them, minimally processed vegetables are of great importance because of their convenience, freshness, and nutritional values. The increasing demand for these foods has led to a rise in the association of these foods with disease outbreaks. The concerns with the occurrence of these outbreaks are related to the associated morbidity and mortality rates. Producers also suffer from losses in crops, food products, and corporate image. Leafy vegetables can carry potentially pathogenic microorganisms that may impact public health. This chapter focuses on the aspects related to the occurrence and importance of Salmonella spp. and Listeria monocytogenes in leafy vegetables. The main outbreaks associated with the consumption of leafy vegetables contaminated by these pathogens and the measures to prevent their transmission are discussed.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press Inc Elsevier Science
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
SALMONELLA
dc.subject
LISTERIA MONOCYTOGENES
dc.subject
LEAFY VEGETABLES
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OUTBREAK
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Salmonella and Listeria monocytogenes in ready-to-eat leafy vegetables
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-07-08T18:51:02Z
dc.journal.pagination
123-149
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Massachusetts
dc.description.fil
Fil: Chaves, Rafael Djalma. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
dc.description.fil
Fil: Chacon Ruiz Martínez, Rafael. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
dc.description.fil
Fil: Bortolossi Rezende, Ana Carolina. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
dc.description.fil
Fil: Dias Rocha, Monyca. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
dc.description.fil
Fil: Oteiza, Juan Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Confluencia; Argentina. Centro de Investigación y Asistencia Técnica a la Industria; Argentina
dc.description.fil
Fil: Sant'Ana, Anderson de Souza. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/B978012801916000008X
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/B978-0-12-801916-0.00008-X
dc.conicet.paginas
455
dc.source.titulo
Food hygiene and toxicology in ready-to-eat foods
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