Antimicrobial effect of cold ozonated water washing on fresh-cut lettuce

Acta Horticulturae

Volumn 699, Issue , 2006, Pages 235-242

  Kim, B S ^a   Kwon, J Y ^a   Kwon, K H ^a   Cha, H S ^a   Jeong, J W ^a   Kim, G H ^b  

^a Korea Food Research Institute   (South Korea)

^b Duksung Women's University   (South Korea)

Author keywords

Fresh cut; Lettuce; Ozonated water washing; Surface sterilization

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA; LISTERIA MONOCYTOGENES; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 33745114776     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2006.699.27     Document Type: Conference Paper

References (5)

1. Gammom, D. and Stinson, W.S. 1973. Instant chlorine for sanitizing-up to 100% bacteria kill at low cost. Food Processing, 34, 24-26.
2. Gertmenian, D. 1992. Maximum shelf life is critical in fresh-cut marketing. Produce Business. Oct. 76
3. Kim, D.C., Kim, B.S., Jeong, M.C., Nahmgung, B. and Kim, O.W. 1996. Development of surface sterilization technology for fruit and vegetables (in Korean). Korea Food Research Institute, Songnam, Korea, G1158-0755: 87-104.
4. Kim, B.S. 2004. Development of surface sterilization system for fresh leafy vegetables (in Korean). Korea Food Research Institute, Songnam, Korea, E043002-0322: 33-34.
5. Yang, Y.J., Park, K.W. and Jeong, J.C. 1991. The influence of pre- and post-harvest factors on the shelf-life and quality of leafy lettuce. Korean J. Food Sci. Technol., 23: 133-140.