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| 02099nam 2200373zi 4500 |
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| 001 | 9.938111 |
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| 003 | CaOODSP |
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| 005 | 20240809151158 |
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| 006 | m o d f |
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| 007 | cr mn||||||||| |
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| 008 | 240506s2014####onc ob f|0| 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 043 | |an-cn--- |
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| 086 | 1 |aA104-592/2014E-PDF |
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| 245 | 00|aFood microbiology - targeted surveys : |bfinal report : bacterial pathogens in sprouts : April 2012 - October 2014. |
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| 246 | 10|aBacterial pathogens in sprouts |
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| 264 | 1|a[Ottawa] : |bCanadian Food Inspection Agency = Agence canadienne d'inspection des aliments, |c[2014] |
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| 300 | |a1 online resource (8 pages) |
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| 336 | |atext|btxt|2rdacontent |
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| 337 | |acomputer|bc|2rdamedia |
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| 338 | |aonline resource|bcr|2rdacarrier |
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| 500 | |aCover title. |
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| 500 | |a"RDIMS#6664024." |
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| 500 | |aIssued also in French under title: Microbiologie des aliments – études ciblées : rapport final : bactéries pathogènes dans les graines germées : avril 2012 à octobre 2014. |
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| 504 | |aIncludes bibliographical references (page 8). |
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| 520 | |a"Sprouts, such as mung bean sprouts and alfalfa sprouts, have been responsible for numerous outbreaks of foodborne illnesses around the world over the years. Contamination in sprouts often originates from their seeds, which are agricultural products. The sprouting process requires warm and humid conditions that are ideal for the proliferation of bacterial pathogens. Since sprouts are often consumed raw or lightly cooked, the presence of pathogens in sprouts can cause foodborne illnesses"--Summary, page 1. |
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| 650 | 0|aSprouts|zCanada. |
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| 650 | 0|aSalmonella|zCanada. |
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| 650 | 0|aEscherichia coli|zCanada. |
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| 650 | 0|aPathogenic bacteria|zCanada. |
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| 650 | 0|aFood adulteration and inspection|zCanada. |
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| 710 | 2 |aCanadian Food Inspection Agency, |eissuing body. |
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| 775 | 08|tMicrobiologie des aliments – études ciblées : |w(CaOODSP)9.941706 |
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| 856 | 40|qPDF|s513 KB|uhttps://publications.gc.ca/collections/collection_2024/acia-cfia/A104-592-2014-eng.pdf |
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