Reduction of microbial pathogens during apple cider production using sodium hypochlorite, copper ion, and sonication

Journal of Food Protection

Volumn 67, Issue 4, 2004, Pages 766-771

  Rodgers, Stephanie L ^a,b   Ryser, Elliot T ^a  

^a Michigan State University   (United States)

^b ABBOTT LABORATORIES   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; LISTERIA; LISTERIA MONOCYTOGENES; MALUS X DOMESTICA;

COPPER; DISINFECTANT AGENT; HYPOCHLORITE SODIUM;

APPLE; ARTICLE; BACTERIAL COUNT; BEVERAGE; DISINFECTION; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; SAFETY; TIME; ULTRASOUND;

BEVERAGES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; COPPER; DISINFECTANTS; DISINFECTION; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; LISTERIA MONOCYTOGENES; MALUS; SODIUM HYPOCHLORITE; SONICATION; TIME FACTORS;

EID: 1842528114     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.4.766     Document Type: Article

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