1% Calcium chloride treatment in combination with gamma irradiation improves microbial and physicochemical properties of diced tomatoes

Foodborne Pathogens and Disease

Volumn 4, Issue 1, 2007, Pages 89-98

  Prakash, Anuradha ^a   Chen, Pei Chen ^a   Pilling, Richard L ^a   Johnson, Nicole ^a   Foley, Denise ^a  

^a CHAPMAN UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM CHLORIDE; ETHYLENE; NALIDIXIC ACID;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL COUNT; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD QUALITY; FOOD STORAGE; GAMMA IRRADIATION; INFECTION RISK; NONHUMAN; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; RISK REDUCTION; SALMONELLA; TOMATO;

CALCIUM CHLORIDE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTANTS; FOOD HANDLING; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; GAMMA RAYS; HUMANS; LYCOPERSICON ESCULENTUM; SALMONELLA; TIME FACTORS;

LYCOPERSICON ESCULENTUM; SALMONELLA; SALMONELLA GAMINARA; SALMONELLA POONA;

EID: 33947536777     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2006.0069     Document Type: Article

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