Acceptability of lettuce treated with a lactic acid and hydrogen peroxide antibacterial solution

Journal of Food Quality

Volumn 25, Issue 3, 2002, Pages 223-242

  McWatters, K H ^a   Hashim, I B ^a,c   Walker, S L ^a   Doyle, M P ^a   Rimal, A P ^a,b  

^a UNIVERSITY OF GEORGIA   (United States)

^b SOUTHEAST MISSOURI STATE UNIVERSITY   (United States)

^c UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOXYLIC ACIDS; FOOD PRESERVATION; HYDROGEN PEROXIDE; MICROORGANISMS; PACKAGING; PLASTIC CONTAINERS; SOLUTIONS;

LACTIC ACID;

FOOD PRODUCTS;

HYDROGEN PEROXIDE; LACTIC ACID; MICROORGANISMS; PACKAGING; PLASTIC CONTAINERS; PRESERVATION; VEGETABLES;

LACTUCA;

EID: 0036058996     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2002.tb01021.x     Document Type: Article

References (15)

1. Survival and growth of Escherichia coil O517:H7 on salad vegetables
2. An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption, Western Montana
3. Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce
4. Chlorination and postharvest disease control
5. A shigellosis outbreak traced to commercially distributed shredded lettuce
6. Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce
7. Bacteriological quality assessment of fresh marketed lettuce and fennel
8. An outbreak of Shigella sonnei infection associated with consumption of iceberg lettuce
9. Outbreak of Shigella sonnei infection traced to imported iceberg lettuce
10. Travelers' diarrhea in Mexico
11. Outbreak of E. coli O157:H7 infections among Boy Scouts in Maine
12. Hydrogen peroxide disinfection of minimally processed fruits and vegetables