Assessing the prevalence of Salmonella spp. in organic lettuce (Lactuca sativa l.) produced in Brazil using culture-based and PCR-based methods (2017)
- Authors:
- USP affiliated authors: LANDGRAF, MARIZA - FCF ; FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF ; MAFFEI, DANIELE FERNANDA - ESALQ
- Unidades: FCF; ESALQ
- Subjects: SALMONELLA; REAÇÃO EM CADEIA POR POLIMERASE; MICROBIOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Sociedade Brasileira de Microbiologia (SBM)
- Publisher place: São Paulo
- Date published: 2017
- Source:
- Título: Anais
- Conference titles: Congresso Brasileiro de Microbiologia
-
ABNT
MAFFEI, Daniele Fernanda et al. Assessing the prevalence of Salmonella spp. in organic lettuce (Lactuca sativa l.) produced in Brazil using culture-based and PCR-based methods. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 12 fev. 2026. -
APA
Maffei, D. F., Moreira, D. A., Silva, M. B. R. da, Landgraf, M., & Franco, B. D. G. de M. (2017). Assessing the prevalence of Salmonella spp. in organic lettuce (Lactuca sativa l.) produced in Brazil using culture-based and PCR-based methods. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm -
NLM
Maffei DF, Moreira DA, Silva MBR da, Landgraf M, Franco BDG de M. Assessing the prevalence of Salmonella spp. in organic lettuce (Lactuca sativa l.) produced in Brazil using culture-based and PCR-based methods [Internet]. Anais. 2017 ;[citado 2026 fev. 12 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm -
Vancouver
Maffei DF, Moreira DA, Silva MBR da, Landgraf M, Franco BDG de M. Assessing the prevalence of Salmonella spp. in organic lettuce (Lactuca sativa l.) produced in Brazil using culture-based and PCR-based methods [Internet]. Anais. 2017 ;[citado 2026 fev. 12 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm - Diversidade microbiana em vegetais (hortaliças e frutas)
- Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil
- Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks
- Microbiological testing for the proper assessment of the hygiene status of beef carcasses
- Use of growth inhibitors for control of Listeria monocytogenes in heat-processed ready-to-eat meat products simulating post-processing contamination
- Synergistic effect of essential oils against pathogenic and spoilage bacteria
- Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models
- Avaliacao de metodos para o isolamento de escherichia coli enterotoxigenica de alimentos
- Diversidade microbiana em carnes e produtos cárneos
- Salmonella spp
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