Strawberry root Salmonella contamination not a dietary risk

Strawberry root Salmonella contamination not a dietary risk


The research team concluded that
Salmonella contamination via strawberry roots was not a food safety risk, but the possibility of surface contamination remains.
Strawberry production is one of the driving forces in the Spanish agriculture sector, being one of Europe’s most popular fruits. Their economic relevance, and the value that consumers assign them, make this fruit an object of scientific research from multiple perspectives, including that of food safety.
A research project undertaken by scientists from the University of Cordoba, including  Liliana Pérez-Lavalle, Elena Carrasco, Pedro Vallesquino-Laguna, Manuel Cejudo, Guiomar Denisse Posada and Antonio Valero, has aimed to evaluate whether the

Related Keywords

Spain , Spanish , Antonio Valero , Elena Carrasco , Pedro Vallesquino Laguna , Guiomar Denisse Posada , Manuel Cejudo , University Of Cordoba , Salmonella Thompson , San Andrea , ஸ்பெயின் , ஸ்பானிஷ் , அன்டோனியோ வலேரோ , எலெனா கராஸ்கோ , பல்கலைக்கழகம் ஆஃப் கார்டோபா , சான் ஆண்ட்ரியா ,

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