Survival of Escherichia coli O157:H7 and Salmonella on Bruised and Unbruised Tomatoes from Three Ripeness Stages at Two Temperatures.
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DOI: 10.4315/0362-028x.jfp-18-220
Abstract: Tomatoes are one of the major fresh produce commodities consumed in the United States. Harvesting tomato fruit at a later stage of development can enhance consumer acceptance but can also increase damage due to bruising.… read more here.
Keywords: unbruised tomatoes; bruised unbruised; ripeness stages; coli o157 ... See more keywords