Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution

International Journal of Food Microbiology

Volumn 90, Issue 3, 2004, Pages 263-271

  Uyttendaele, M ^a   Neyts, K ^a   Vanderswalmen, H ^a   Notebaert, E ^a   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Aeromonas; Chlorination; Decontamination; Lactic acid; Minimal processing; Thyme essential oil; Vegetables

Indexed keywords

LACTIC ACID; THYME OIL; WATER;

AEROMONAS; ARTICLE; BELL PEPPER; CARROT; CHLORINATION; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD PROCESSING; FOOD STORAGE; LETTUCE; MICROBIAL CONTAMINATION; NONHUMAN; VEGETABLE;

AEROMONAS; CAPSICUM; DAUCUS CAROTA; LACTUCA; THYMUS VULGARIS;

EID: 0742289941     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00309-X     Document Type: Article

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