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Microbiological risk assessment in the Rwandan vegetable supply chain.
Ssemanda, James
(PhD candidate)
Joosten, Han
(Promotor)
Zwietering, Marcel
(Promotor)
Reij, Martine
(Co-promotor)
Food Microbiology
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
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Research output
(1)
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
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Food Science
Campylobacter
28%
Coagulase Positive Staphylococcus
14%
Cross-contamination
28%
Enterobacteriaceae
14%
Escherichia coli
100%
Farm-to-fork
57%
Food Contamination
14%
Food Pathogen
57%
Food Preparation
14%
Food Safety
14%
Food-Borne Disease
28%
Food-related
14%
Leaf Vegetables
28%
Listeria
14%
Listeria monocytogenes
14%
Log Reduction
14%
Microbial Count
14%
Microbial Hazards
14%
Microbial Safety
100%
Nutrition Policy
14%
Potassium
14%
Raw Vegetable
100%
Ready-to-eat Salads
28%
Salmonella
14%
Sanitizer
100%
Sanitizing
28%
Sodium
28%
Sodium Triphosphate
14%
Supermarket
28%
Vibrio
14%
Yersinia
14%