Effect of hydrogen peroxide treatment on microbial quality and appearance of whole and fresh-cut melons contaminated with Salmonella spp.

International Journal of Food Microbiology

Volumn 95, Issue 2, 2004, Pages 137-146

  Ukuku, Dike O ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Cantaloupe; Fresh cut pieces; Honeydew; Hydrogen peroxide; Salmonella

Indexed keywords

HYDROGEN PEROXIDE;

ARTICLE; BACTERIAL GROWTH; BACTERIUM COLONY; BACTERIUM CONTAMINATION; CANTALOUPE; COLONY FORMING UNIT; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; FOOD SAFETY; INOCULATION; LOW TEMPERATURE; MELON; NONHUMAN; SALMONELLA; SOIL MICROFLORA; STORAGE;

ANTI-INFECTIVE AGENTS, LOCAL; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CUCUMIS; CUCUMIS MELO; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN PEROXIDE; SALMONELLA; TEMPERATURE; TIME FACTORS; TREATMENT OUTCOME;

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

EID: 3342905441     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.01.021     Document Type: Article

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