Microbial quality of alfalfa seeds and sprouts after a chlorine treatment and packaging modifications

Journal of Food Science

Volumn 66, Issue 1, 2001, Pages 153-157

  Soylemez, G ^a   Brashears, M M ^a   Smith, D A ^a   Cuppett, S L ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Alfalfa sprouts; Chlorine; Microbiological quality; Packaging

Indexed keywords

MEDICAGO SATIVA;

EID: 0035079954     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15598.x     Document Type: Article

References (28)

1. Bacteriological survey of sixty health foods
2. Microbial color and textural qualities of fresh asparagus, broccoli, and cauliflower stored under controlled atmosphere
3. Pathogenic microorganisms associated with fresh produce
4. Comparison of chemical treatments to kill Salmonella on alfalfa seeds destined for sprout production
5. Growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging, temperature and time
6. Behavior of Listeria monocytogenes inoculated into raw tomatoes and processed tomato products
7. Microbial quality
8. A review of effects of carbon dioxide on microbial growth and food quality
9. Effects of modified atmosphere on postharvest pathogens of fruits and vegetables
10. Bacillus cereus contamination of seeds and vegetable sprouts grown in a home sprouting kit
11. Efficacy of chlorine and heat treatment in killing Salmonella stanley inoculated onto alfalfa seeds and growth and survival of the pathogen during sprouting and storage
12. Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables
13. Quality changes in stored raw grated beet roots as affected by temperature and packaging film
14. The microbiology of minimally processed fresh fruits and vegetables
15. An outbreak of Salmonella saint paul infection associated with bean sprouts
16. Vegetables
17. Salmonella in alfalfa sprouts
18. Source of Klebsiella pneumoniae in alfalfa and mungbean sprouts and attempts to reducē its occurrence
19. Klebsiella and other bacteria on alfalfa and bean sprouts at the retail level
20. Microbiological evaluation of vegetable sprouts and seeds
21. Improved preservation systems for minimally processed vegetables
22. Food service systems: Comparison of production methods and storage times for alfalfa sprouts
23. The microbiology of vegetable sprouts during commercial production
24. Design of modified atmosphere packaging for produce
25. Modified atmosphere packaging of fresh produce