生菜生产到消费全程金黄色葡萄球菌的定量风险评估

瞿洋，何昭颖，周昌艳，林婷，杜远芳，马智宏，索玉娟

Quantitative Microbial Risk Assessment of Staphylococcus aureus in Lettuce from Farm to Table

QU Yang, HE Zhaoying, ZHOU Changyan, LIN Ting, DU Yuanfang, MA Zhihong, SUO Yujuan

食品科学 . 2022, (10): 295 -301 . DOI: 10.7506/spkx1002-6630-20210514-170