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dc.contributor.authorColás Medà, Pilar
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorAlegre Vilas, Isabel
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.date.accessioned2017-01-23T09:52:23Z
dc.date.available2018-01-01T23:24:49Z
dc.date.issued2016
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/10459.1/59069
dc.description.abstractBACKGROUND: In recent years, improved detection methods and increased fresh-cut processing of produce have led to an increased number of outbreaks associated with fresh fruits and vegetables. During fruit and vegetable processing, natural protective barriers are removed and tissues are cut, causing nutrient rich exudates and providing attachment sites for microbes. Consequently, fresh-cut produce ismore susceptible to microbial proliferation than whole produce.ca_ES
dc.description.sponsorshipThe authors are grateful to the University of Lleida, Grupo Alimentario Citrus and Banco Santander for a PhD grant (UdL-Impuls Program) to Pilar Colás Medà, and to the Spanish Government (Ministerio de Economia y Competitividad, research project AGL-2012-38671) for its financial support.ca_ES
dc.language.isoengca_ES
dc.publisherWileyca_ES
dc.relationMICINN/PN2008-2011/AGL2012-38671
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1002/jsfa.8127ca_ES
dc.relation.ispartofJournal of the Science of Food and Agriculture, 2016ca_ES
dc.rights(c) Society of Chemical Industry, 2016ca_ES
dc.subjectFoodborne pathogenca_ES
dc.subjectReady-to-eatca_ES
dc.subjectFruitca_ES
dc.subjectColdca_ES
dc.titleThe impact of a cold chain break on the survival of Salmonella enterica and Listeria monocytogenes on minimally processed ‘Conference’ pears during their shelf lifeca_ES
dc.typearticleca_ES
dc.identifier.idgrec025305
dc.type.versionacceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1002/jsfa.8127


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