Inactivation kinetics of Listeria monocytogenes and Salmonella enterica on specialty mushroom garnishes based on ramen soup broth temperature
Recent listeriosis and salmonellosis outbreaks in the U.S. have been associated with consumption of specialty mushrooms, including enoki and wood ear. These mushrooms are commonly consumed in Asian dishes such as ramen noodle soup and are often used as raw garnishes. No current guidelines exist for...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Frontiers Media S.A.
2024-12-01
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| Serier: | Frontiers in Microbiology |
| Fag: | |
| Online adgang: | https://www.frontiersin.org/articles/10.3389/fmicb.2024.1485398/full |
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