Effects of cell surface charge and hydrophobicity on attachment of 16 Salmonella serovars to cantaloupe rind and decontamination with sanitizers

Journal of Food Protection

Volumn 69, Issue 8, 2006, Pages 1835-1843

  Ukuku, Dike O ^a   Fett, William F ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

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

CHLORINE; DISINFECTANT AGENT; HYDROGEN PEROXIDE; WATER;

ARTICLE; BACTERIAL COUNT; BACTERIUM ADHERENCE; CANTALOUPE; DRUG EFFECT; ELECTRICITY; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; SALMONELLA; SANITATION; SURFACE PROPERTY; TEMPERATURE; TIME;

BACTERIAL ADHESION; CHLORINE; COLONY COUNT, MICROBIAL; CUCUMIS MELO; DISINFECTANTS; ELECTRICITY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN PEROXIDE; SALMONELLA; SANITATION; SURFACE PROPERTIES; TEMPERATURE; TIME FACTORS; WATER;

EID: 33748374222     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.8.1835     Document Type: Article

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