The effect of pH on inactivation of pathogenic bacteria on fresh-cut lettuce by dipping treatment with electrolyzed water

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 1013-1017

  Yang, H ^c   Swem, B L ^a   Li, Y ^a,b  

^a 3202 Bell Engineering Center   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

^c NONE

Author keywords

Bacterial reduction; Dipping treatment; Electrolyzed water; Fresh cut vegetables; pH

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0037394532     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08280.x     Document Type: Article

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