The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces

Food Microbiology

Volumn 17, Issue 5, 2000, Pages 521-533

  Han, Y ^a   Sherman, D M ^a   Linton, R H ^a   Nielsen, S S ^a   Nelson, P E ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL PROCEDURES AND TECHNIQUES; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIUM ADHERENCE; CELL SURVIVAL; CHLORINE DIOXIDE; GENETIC STRAIN; HYDROPHILICITY; PEPPER; SURFACE; TEMPERATURE; WASHING;

BACTERIA (MICROORGANISMS); CAPSICUM; ESCHERICHIA COLI;

EID: 0033779979     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2000.0343     Document Type: Article

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