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Artigo de periodico
Consumption data and consumer handling practices of leafy greens in the city of São Paulo, Brazil: useful information for quantitative microbiological consumer phase risk assessments (2020)
Maffei, Daniele Fernanda ; Silveira, Monica Adriana ; Silva, Marcelo Belchior Rosendo da ; Moreira, Debora Andrade; Lourenço, Felipe Rebello ; Schaffner, Donald W; Franco, Bernadette Dora Gombossy de Melo
Source: Food Protection Trends. Unidades: ESALQ, FCF
Subjects: AVALIAÇÃO DE RISCO, CONSUMIDOR, CONSUMO DE ALIMENTOS, HORTALIÇAS, MANIPULAÇÃO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS, SUPERMERCADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MAFFEI, Daniele Fernanda et al. Consumption data and consumer handling practices of leafy greens in the city of São Paulo, Brazil: useful information for quantitative microbiological consumer phase risk assessments. Food Protection Trends, v. 40, n. 4, p. 224-231, 2020Tradução . . Disponível em: https://www.foodprotection.org/publications/food-protection-trends/archive/2020-07-consumption-data-and-consumer-handling-practices-of-leafy-greens-in-the-city-of-s-o-paulo-br/. Acesso em: 02 maio 2024.
APA
Maffei, D. F., Silveira, M. A., Silva, M. B. R. da, Moreira, D. A., Lourenço, F. R., Schaffner, D. W., & Franco, B. D. G. de M. (2020). Consumption data and consumer handling practices of leafy greens in the city of São Paulo, Brazil: useful information for quantitative microbiological consumer phase risk assessments. Food Protection Trends, 40( 4), 224-231. Recuperado de https://www.foodprotection.org/publications/food-protection-trends/archive/2020-07-consumption-data-and-consumer-handling-practices-of-leafy-greens-in-the-city-of-s-o-paulo-br/
NLM
Maffei DF, Silveira MA, Silva MBR da, Moreira DA, Lourenço FR, Schaffner DW, Franco BDG de M. Consumption data and consumer handling practices of leafy greens in the city of São Paulo, Brazil: useful information for quantitative microbiological consumer phase risk assessments [Internet]. Food Protection Trends. 2020 ; 40( 4): 224-231.[citado 2024 maio 02 ] Available from: https://www.foodprotection.org/publications/food-protection-trends/archive/2020-07-consumption-data-and-consumer-handling-practices-of-leafy-greens-in-the-city-of-s-o-paulo-br/
Vancouver
Maffei DF, Silveira MA, Silva MBR da, Moreira DA, Lourenço FR, Schaffner DW, Franco BDG de M. Consumption data and consumer handling practices of leafy greens in the city of São Paulo, Brazil: useful information for quantitative microbiological consumer phase risk assessments [Internet]. Food Protection Trends. 2020 ; 40( 4): 224-231.[citado 2024 maio 02 ] Available from: https://www.foodprotection.org/publications/food-protection-trends/archive/2020-07-consumption-data-and-consumer-handling-practices-of-leafy-greens-in-the-city-of-s-o-paulo-br/
Artigo de periodico
Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella (2017)
Maffei, Daniele Fernanda; Sant'Ana, Anderson Sz; Franco, Bernadette Dora Gombossy de Melo ; Schaffner, Donald W
Source: Food Research International. Unidade: FCF
Subjects: SALMONELLA, CONTAMINAÇÃO DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, FOLHAS (PLANTAS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MAFFEI, Daniele Fernanda et al. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella. Food Research International, v. 92, p. 106-112, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.12.014. Acesso em: 02 maio 2024.
APA
Maffei, D. F., Sant'Ana, A. S., Franco, B. D. G. de M., & Schaffner, D. W. (2017). Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella. Food Research International, 92, 106-112. doi:10.1016/j.foodres.2016.12.014
NLM
Maffei DF, Sant'Ana AS, Franco BDG de M, Schaffner DW. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella [Internet]. Food Research International. 2017 ; 92 106-112.[citado 2024 maio 02 ] Available from: https://doi.org/10.1016/j.foodres.2016.12.014
Vancouver
Maffei DF, Sant'Ana AS, Franco BDG de M, Schaffner DW. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella [Internet]. Food Research International. 2017 ; 92 106-112.[citado 2024 maio 02 ] Available from: https://doi.org/10.1016/j.foodres.2016.12.014
Artigo de periodico
Microbiology of organic and conventionally grown fresh produce (2016)
Maffei, Daniele Fernanda; Batalha, Erika Y; Landgraf, Mariza ; Schaffner, Donald W; Franco, Bernadette Dora Gombossy de Melo
Source: brazilian journal of microbiology. Unidade: FCF
Subjects: DOENÇAS TRANSMITIDAS POR ALIMENTOS, AGRICULTURA ORGÂNICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MAFFEI, Daniele Fernanda et al. Microbiology of organic and conventionally grown fresh produce. brazilian journal of microbiology, v. 47, p. Supl. 1 99–105, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.bjm.2016.10.006. Acesso em: 02 maio 2024.
APA
Maffei, D. F., Batalha, E. Y., Landgraf, M., Schaffner, D. W., & Franco, B. D. G. de M. (2016). Microbiology of organic and conventionally grown fresh produce. brazilian journal of microbiology, 47, Supl. 1 99–105. doi:10.1016/j.bjm.2016.10.006
NLM
Maffei DF, Batalha EY, Landgraf M, Schaffner DW, Franco BDG de M. Microbiology of organic and conventionally grown fresh produce [Internet]. brazilian journal of microbiology. 2016 ; 47 Supl. 1 99–105.[citado 2024 maio 02 ] Available from: https://doi.org/10.1016/j.bjm.2016.10.006
Vancouver
Maffei DF, Batalha EY, Landgraf M, Schaffner DW, Franco BDG de M. Microbiology of organic and conventionally grown fresh produce [Internet]. brazilian journal of microbiology. 2016 ; 47 Supl. 1 99–105.[citado 2024 maio 02 ] Available from: https://doi.org/10.1016/j.bjm.2016.10.006
Artigo de periodico
Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables en Brazil (2014)
Sant'Ana, Anderson de Souza; Franco, Bernadette Dora Gombossy de Melo ; Schaffner, Donald W
Source: Food Control. Unidade: FCF
Subjects: SALMONELLA, LISTERIA, CONTAMINAÇÃO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANT'ANA, Anderson de Souza e FRANCO, Bernadette Dora Gombossy de Melo e SCHAFFNER, Donald W. Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables en Brazil. Food Control, v. 42, p. 1-8, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2014.01.028. Acesso em: 02 maio 2024.
APA
Sant'Ana, A. de S., Franco, B. D. G. de M., & Schaffner, D. W. (2014). Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables en Brazil. Food Control, 42, 1-8. doi:10.1016/j.foodcont.2014.01.028
NLM
Sant'Ana A de S, Franco BDG de M, Schaffner DW. Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables en Brazil [Internet]. Food Control. 2014 ; 42 1-8.[citado 2024 maio 02 ] Available from: https://doi.org/10.1016/j.foodcont.2014.01.028
Vancouver
Sant'Ana A de S, Franco BDG de M, Schaffner DW. Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables en Brazil [Internet]. Food Control. 2014 ; 42 1-8.[citado 2024 maio 02 ] Available from: https://doi.org/10.1016/j.foodcont.2014.01.028
Artigo de periodico
Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce (2012)
Sant'Ana, Anderson Souza; Franco, Bernadette Dora Gombossy de Melo ; Schaffner, Donald W
Source: Food Microbiology. Unidade: FCF
Subjects: SALMONELLA, LISTERIA, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANT'ANA, Anderson Souza e FRANCO, Bernadette Dora Gombossy de Melo e SCHAFFNER, Donald W. Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce. Food Microbiology, v. 30, n. 1, p. 267-273, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2011.11.003. Acesso em: 02 maio 2024.
APA
Sant'Ana, A. S., Franco, B. D. G. de M., & Schaffner, D. W. (2012). Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce. Food Microbiology, 30( 1), 267-273. doi:10.1016/j.fm.2011.11.003
NLM
Sant'Ana AS, Franco BDG de M, Schaffner DW. Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce [Internet]. Food Microbiology. 2012 ; 30( 1): 267-273.[citado 2024 maio 02 ] Available from: https://doi.org/10.1016/j.fm.2011.11.003
Vancouver
Sant'Ana AS, Franco BDG de M, Schaffner DW. Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce [Internet]. Food Microbiology. 2012 ; 30( 1): 267-273.[citado 2024 maio 02 ] Available from: https://doi.org/10.1016/j.fm.2011.11.003

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