Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces

International Journal of Food Microbiology

Volumn 104, Issue 2, 2005, Pages 225-233

  Ukuku, Dike O ^a   Bari, M L ^b   Kawamoto, S ^b   Isshiki, K ^b  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Cantaloupe; E. coli; Fresh cut pieces; H2O2; Honeydew; HPLNC; Listeria monocytogenes

Indexed keywords

CITRIC ACID; HYDROGEN PEROXIDE; LACTATE SODIUM; NISIN;

ARTICLE; BACTERIAL COUNT; BACTERIAL FLORA; BACTERIAL SURVIVAL; BACTERIAL TRANSMISSION; BACTERIAL VIRULENCE; BACTERIUM CONTAMINATION; BACTERIUM DETECTION; CANTALOUPE; CONTROLLED STUDY; ENRICHMENT CULTURE; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD SAFETY; FRUIT STORAGE; INOCULATION; LISTERIA MONOCYTOGENES; MELON; MICROBIAL POPULATION DYNAMICS; NONHUMAN; PLATING MEDIUM; TEMPERATURE; TIME;

ANTI-BACTERIAL AGENTS; CITRIC ACID; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CUCUMIS MELO; CUCURBITACEAE; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG SYNERGISM; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN PEROXIDE; HYGIENE; LISTERIA MONOCYTOGENES; NISIN; SODIUM LACTATE; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); CUCUMIS; CUCUMIS MELO; ESCHERICHIA COLI; ESCHERICHIA COLI O157-H7; LISTERIA MONOCYTOGENES;

EID: 24744443307     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.01.016     Document Type: Article

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