Effect of hot water and hydrogen peroxide treatments on survival of Salmonella and microbial quality of whole and fresh-cut cantaloupe

Journal of Food Protection

Volumn 67, Issue 3, 2004, Pages 432-437

  Ukuku, Dike O ^a   Pilizota, Vlasta ^a   Sapers, Gerald M ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CUCUMIS; CUCUMIS MELO; SALMONELLA;

HYDROGEN PEROXIDE; TOPICAL ANTIINFECTIVE AGENT;

ARTICLE; BACTERIAL COUNT; CANTALOUPE; DRUG EFFECT; FOOD CONTROL; FOOD HANDLING; FOOD POISONING; GROWTH, DEVELOPMENT AND AGING; HEAT; METHODOLOGY; MICROBIOLOGY; SAFETY; SALMONELLA; TIME;

ANTI-INFECTIVE AGENTS, LOCAL; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CUCUMIS MELO; FOOD HANDLING; FOOD MICROBIOLOGY; HEAT; HYDROGEN PEROXIDE; SALMONELLA; SALMONELLA FOOD POISONING; TIME FACTORS;

EID: 2142811027     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.3.432     Document Type: Article

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