Keyphrases
Exposure Risk
100%
Bacterial Contamination
100%
Co-exposure
100%
Fresh Vegetables
100%
Tanzania
100%
Pesticide Residues
100%
Horticultural Production Systems
100%
Fresh Fruit
100%
Smallholders
100%
Maximum Residue Limit
62%
Vegetables
50%
Bacterial Contaminants
37%
Sweet
25%
Onion
25%
Tomato
25%
Cucumber
25%
Watermelon
25%
Monitoring System
12%
Escherichia Coli
12%
Market-based
12%
Salmonella
12%
Microbial Contamination
12%
Health Effects
12%
Locally Produced
12%
Surveillance System
12%
Simultaneous Exposure
12%
Organophosphate
12%
Contamination Indices
12%
Production Level
12%
Carbamate
12%
Carrot
12%
Pseudomonas Aeruginosa (P. aeruginosa)
12%
Binary Logistic Regression
12%
Pathogenic Bacteria
12%
Organochlorine
12%
Pirimiphos-methyl
12%
Permethrin
12%
Pesticide Use
12%
Pesticide Contaminants
12%
Pyrethroids
12%
Dieldrin
12%
Klebsiella Oxytoca
12%
Profenofos
12%
Pesticide Surveillance
12%
Tetramethrin
12%
Exposure to Pesticides
12%
Chlorpyrifos
12%
Green Pesticides
12%
Pesticide Monitoring
12%
Endosulfan
12%
Carbaryl
12%
Citrobacter
12%
Enterobacter
12%
Chinese Cabbage
12%
Agricultural and Biological Sciences
Bacterial Contamination
100%
Fresh Vegetable
100%
Pesticide Residue
100%
Horticultural Production
100%
Maximum Residue Limit
62%
Onion
25%
Watermelon
25%
Cucumber
25%
Sweets
25%
Prevalence
12%
Escherichia coli
12%
Carrot
12%
Carbaryl
12%
Enterobacter
12%
Chinese Cabbage
12%
Pyrethroid
12%
Tetramethrin
12%
Pseudomonas aeruginosa
12%
Dieldrin
12%
Klebsiella oxytoca
12%
Permethrin
12%
Chlorpyrifos
12%
Citrobacter
12%
Salmonella
12%
Raw Vegetable
12%
Endosulfan
12%
Pharmacology, Toxicology and Pharmaceutical Science
Pesticide Residue
100%
Onion
25%
Cucumber
25%
Escherichia coli
12%
Salmonella
12%
Prevalence
12%
Pseudomonas aeruginosa
12%
Dieldrin
12%
Carbaryl
12%
Carbamic Acid Derivative
12%
Enterobacter
12%
Tetramethrin
12%
Klebsiella oxytoca
12%
Profenofos
12%
Permethrin
12%
Chlorpyrifos
12%
Pyrethroid
12%
Citrobacter
12%
Carrot
12%
Endosulfan
12%
Food Science
Raw Vegetable
100%
Pesticide Residue
100%
Raw Fruit
100%
Salmonella
12%
Escherichia coli
12%
Chinese Cabbage
12%