Survival of food-borne pathogens on natural black table olives after post-processing contamination

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Grounda, Athina; Nychas, George John; Panagou, Efstathios;
(2013)

The aim of this study was to evaluate the survival of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on natural black olives during aerobic storage without brine and conclude about the safety of this fermented food. Fermented bla... View more
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