Article

Microbial Diversity and Quality of Ready-to-Eat Salad: An Underexplored Area of Local Hotels

2024-07-01

Abstract excerpt

<title>Abstract</title> <p>Ready-to-eat salads, celebrated for their myriad health benefits, have become a ubiquitous dietary choice. However, concerns have surged in light of recent illness outbreaks linked to consumption of raw salads. In response, this study aimed to assess the microbiological quality of ready-to-eat salad, focusing on shelf-life estimation and microbiome characterization. A random sample of t...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 310fede6-a892-56c5-8ef1-f701b083e995
DOI: 10.21203/rs.3.rs-4462232/v1

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Microbial Diversity and Quality of Ready-to-Eat Salad: An Underexplored Area of Local HotelsDOI 10.21203/rs.3.rs-4462232/v1Read

Microbial community structure of plant-based meat alternativesSemantic proximity Read

Effect Of Refrigeration on The Microbial Quality of Vegetable SaladsSemantic proximity Read

Characteristics of Bacterial Diversity and Microbiome of Ryazan Farm CheeseSemantic proximity Read

Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE.Semantic proximity Read

Metataxonomic insights in the distribution of <i>Lactobacillaceae</i> in foods and food environmentsSemantic proximity Read

Identification of Predominant Lactic Acid Bacteria Associated With Kunun-zaki and Kindirmo a Traditional Fermented Food of NigeriaSemantic proximity Read

The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása).Semantic proximity Read

Physicochemical and microbiome changes in queso crema de Chiapas during ripeningSemantic proximity Read

The Ambiguous Nature of some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese RipeningSemantic proximity Read

Bacterial community structure along the estuary–ocean gradient based on 16S rRNA gene profilingSemantic proximity Read

ANALYSIS OF MICROBIAL DIVERSITY IN RAW FISH CEVICHESemantic proximity Read

Taxonomy and important features of probiotic microorganisms in food and nutrition.Semantic proximity Read