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在源头或后期加工的整个罗马菜和冷藏期间的新鲜切割产品上,微生物群的差异性转移

Ganyu Gu1, Qiao Ding2, Marina Redding1

  • 1Environmental Microbial and Food Safety Laboratory, USDA ARS, Beltsville, MD 20705, United States of America.

International journal of food microbiology
|March 8, 2024
PubMed
概括

罗马菜 (绿叶蔬菜) 的后期加工与原始加工相比,增加了微生物负载并降低了质量. 这影响了食品安全和绿叶蔬菜的质量.

关键词:
16S rRNA基因安普利康序列的测序有氧细菌是一种有氧细菌.食品安全 食品安全新鲜的农产品和新鲜的产品微生物组是一个微生物组.预处理延迟预处理时间生产高质量的产品.全球大肠杆菌总数

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