Inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds with ozonated water under pressure

Journal of Food Safety

Volumn 22, Issue 2, 2002, Pages 107-119

  Sharma, Ratna R ^b   Demirci, Ali ^b,c   Beuchat, Larry R ^a   Fett, William F ^d  

^a UNIVERSITY OF GEORGIA   (United States)

^b University Park   (United States)

^c PENNSYLVANIA STATE UNIVERSITY   (United States)

^d EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; MEDICAGO SATIVA;

EID: 0036063971     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2002.tb00334.x     Document Type: Article

References (20)

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13. An outbreak of Bacillus cereus food poisoning resulting from contaminated vegetable sprouts
14. Inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds with ozonated water and heat treatment
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16. Behavior of enterohemorrhagic Escherichia coli O157:H7 on alfalfa sprouts during the sprouting process as influenced by treatments with various chemicals
17. Comparison of chemical treatments to eliminate enterohemorrhagic Escherichia coli O157:H7 on alfalfa seeds
18. Infection associated with eating seed sprouts: An international concern
19. Comparison of aqueous chemical treatments to eliminate Salmonella on alfalfa seeds
20. Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts