Microbiological assessment of lettuce salads and antimicrobial resistance of Staphylococcus spp

Introduction: self-service restaurants in which food is served ready to be consumed are liable to have some products contaminated by pathogenic microorganisms causing food-transmitted diseases. Aim: evaluates the microbiological quality of lettuce salads in restaurants in Pelotas RS Brazil by counts...

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Publicado en:Nutrición Hospitalaria
Autores principales: Josi Guimarães César, Andriele Madruga Peres, Caroline Pereira das Neves, Érica Tupiniquim Freitas de Abreu, Jozi Fagundes de Mello, Ângela Nunes Moreira, Kelly Lameiro Rodrigues
Formato: Artigo
Lenguaje:Inglês
Publicado: Sociedad Española de Nutrición Parenteral y Enteral 2015
Materias:
Medicina
Restaurants
Antibiotics
Microorganism markers
Acceso en línea:https://www.redalyc.org/articulo.oa?id=309243320051
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