Survival of Escherichia coli O157:H7 and Salmonella Muenchen on apples as affected by application of commercial fruit waxes

International Journal of Food Microbiology

Volumn 77, Issue 3, 2002, Pages 223-231

  Kenney, Stephen J ^a   Beuchat, Larry R ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Apple; Escherichia coli O157:H7; Fruit wax; Salmonella

Indexed keywords

WATER; WAX;

AEROSOL; APPLE; ARTICLE; BACTERIAL SURVIVAL; CONTROLLED STUDY; ESCHERICHIA COLI O157; EVALUATION; FOOD ANALYSIS; FOOD STORAGE; INOCULATION; MOULD; NONHUMAN; SALMONELLA; STORAGE TEMPERATURE; YEAST;

COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD PRESERVATION; MALUS; SALMONELLA; TEMPERATURE; TIME FACTORS; WAXES;

ESCHERICHIA COLI; MALUS X DOMESTICA; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR MUENCHEN;

EID: 0037173969     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00113-7     Document Type: Article

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