Response surface modeling for the inactivation of escherichia coli O157:H7 on green peppers (Capsicum annuum L.) by chlorine dioxide gas treatments

Journal of Food Protection

Volumn 64, Issue 8, 2001, Pages 1128-1133

  Han, Y ^a   Floros, J D ^a   Linton, R H ^a   Nielsen, S S ^a   Nelson, P E ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AGAR; BACTERIAL CELL; CELL INACTIVATION; CHLORINE DIOXIDE; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; FOOD SAFETY; HUMIDITY; MODEL; PEPPER; PLATING MEDIUM; SEROTYPE; SORBITOL;

CAPSICUM ANNUUM; ESCHERICHIA COLI;

EID: 0034882757     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.8.1128     Document Type: Article

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