Nutritional Properties of Ready-to-Eat Pasta Salads: Effect of Processing and Storage Conditions
نویسندگان
چکیده
منابع مشابه
Clostridium difficile in Ready-to-Eat Salads, Scotland
Of 40 ready-to-eat salads, 3 (7.5%) were positive for Clostridium difficile by PCR. Two isolates were PCR ribotype 017 (toxin A-, B+), and 1 was PCR ribotype 001. Isolates were susceptible to vancomycin and metronidazole but variably resistant to other antimicrobial drugs. Ready-to-eat salads may be potential sources for virulent C. difficile.
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ژورنال
عنوان ژورنال: Journal of Food Processing and Preservation
سال: 2016
ISSN: 0145-8892
DOI: 10.1111/jfpp.13124