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Cross-Contamination of Lettuce with Campylobacter Spp. via Cooking Salt During Handling Raw Poultry

AuthID
P-00T-XWH

Author(s)

Santos Ferreira, N

Alves, A

Cardoso, MJ

Langsrud, S

Malheiro, AR

Fernandes, R

Maia, R

Truninger, M

Junqueira, L

Nicolau, AI

Dumitrascu, L

Skuland, SE

Kasza, G

Izso, T

Ferreira, V

Teixeira, P

Editor(es)

Lianou,A

Tipo de Documento

Article

Year published

2021

Publicado

in PLOS ONE, ISSN: 1932-6203

Volume: 16, Número: 5, Páginas: e0250980 (13)

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Publication Identifiers

DOI: 10.1371/journal.pone.0250980

Handle: https://hdl.handle.net/10451/48105

Pubmed: 34010301

SCOPUS: 2-s2.0-85106353345

Wos: WOS:000664630900026

Source Identifiers

ISSN: 1932-6203

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Cross-Contamination of Lettuce with Campylobacter Spp. via Cooking Salt During Handling Raw Poultry

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Cross-Contamination of Lettuce with Campylobacter Spp. via Cooking Salt During Handling Raw Poultry

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