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A comparison of the microbiological ...

Ankerberg-Nobis, Trulie.

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A comparison of the microbiological differences of conventionally grown and organic romaine lettuce.

Record Type:	Electronic resources : Monograph/item
Title/Author:	A comparison of the microbiological differences of conventionally grown and organic romaine lettuce./
Author:	Ankerberg-Nobis, Trulie.
Description:	73 p.
Notes:	Source: Masters Abstracts International, Volume: 42-05, page: 1624.
Contained By:	Masters Abstracts International42-05.
Subject:	Biology, Microbiology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1418933
ISBN:	0496237064

A comparison of the microbiological differences of conventionally grown and organic romaine lettuce.
Ankerberg-Nobis, Trulie.

A comparison of the microbiological differences of conventionally grown and organic romaine lettuce. - 73 p.

Source: Masters Abstracts International, Volume: 42-05, page: 1624.

Thesis (M.S.)--D'Youville College, 2004.

Consumers have been reported to prefer organic foods over conventionally grown foods because of health and quality concerns. Health concerns that have not yet been adequately addressed include the potential food-borne illness risks associated with microorganisms commonly found on organic foods. This study observed the differences in organic and conventionally grown romaine lettuce with regards to microorganism proliferation and characterization. Aerobic plate counts from organic lettuce samples were found to be significantly higher when compared to counts from conventional lettuce samples. Organisms that may have been identified on organic and conventional lettuce included Yersinia, Enterobacter, Serratia, Pseudomonas, Aeromonas, or Flavobacterium. Organic lettuce was found to have a greater proportion of coliforms when compared with conventional lettuce.

ISBN: 0496237064Subjects--Topical Terms:

1017734
Biology, Microbiology.

A comparison of the microbiological differences of conventionally grown and organic romaine lettuce.
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035 $a (UnM)AAI1418933
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040 $a UnM $c UnM
100 1 $a Ankerberg-Nobis, Trulie. $3 1929702
245 1 2 $a A comparison of the microbiological differences of conventionally grown and organic romaine lettuce.
300 $a 73 p.
500 $a Source: Masters Abstracts International, Volume: 42-05, page: 1624.
500 $a Director: Charlotte Baumgart.
502 $a Thesis (M.S.)--D'Youville College, 2004.
520 $a Consumers have been reported to prefer organic foods over conventionally grown foods because of health and quality concerns. Health concerns that have not yet been adequately addressed include the potential food-borne illness risks associated with microorganisms commonly found on organic foods. This study observed the differences in organic and conventionally grown romaine lettuce with regards to microorganism proliferation and characterization. Aerobic plate counts from organic lettuce samples were found to be significantly higher when compared to counts from conventional lettuce samples. Organisms that may have been identified on organic and conventional lettuce included Yersinia, Enterobacter, Serratia, Pseudomonas, Aeromonas, or Flavobacterium. Organic lettuce was found to have a greater proportion of coliforms when compared with conventional lettuce.
590 $a School code: 0940.
650 4 $a Biology, Microbiology. $3 1017734
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0410
690 $a 0359
710 2 0 $a D'Youville College. $3 1251098
773 0 $t Masters Abstracts International $g 42-05.
790 1 0 $a Baumgart, Charlotte, $e advisor
790 $a 0940
791 $a M.S.
792 $a 2004
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1418933