Correlation between Time of Harvesting and Duration before Cooling on the Microbial Quality of French Bean (Phaseolus vulgaris L.)

Author(s): E. O. Ogumo, C. N. Kunyanga, M. W. Okoth, J. W. Kimenju

Keywords: Harvesting time, Duration before cooling, Phaseolus vulgaris L., Microbial quality, Totall Viable Count, Enterobacteriaceae, Listeria monocytogenes, Staphylococcus aureus, Food Safety, Hazard Analysis Critical Control Points (HACCP)

Abstract   References Volume 7 - Dec 2018 DOI: 10.18483/ijSci.1840

Cite this Article:
E. O. Ogumo, Correlation between Time of Harvesting and Duration before Cooling on the Microbial Quality of French Bean (Phaseolus vulgaris L.), International Journal of Sciences 12(2018):8-15 DOI: 10.18483/ijSci.1840