Effectiveness of radiation processing for elimination of Salmonella typhimurium from minimally processed pineapple (Ananas comosus Merr.)

Journal of Food Science

Volumn 72, Issue 3, 2007, Pages

  Shashidhar, Ravindranath ^a   Dhokane, Varsha S ^a   Hajare, Sachin N ^a   Sharma, Arun ^a   Bandekar, Jayant R ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

Pineapple; Radiation processing; Salmonella Typhimurium

Indexed keywords

ARTICLE; BACTERIAL COUNT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; GAMMA RADIATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; PINEAPPLE; RADIATION EXPOSURE; RADIATION RESPONSE; SAFETY; SALMONELLA TYPHIMURIUM; TASTE; TEMPERATURE; TIME;

ANANAS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; GAMMA RAYS; SALMONELLA TYPHIMURIUM; TASTE; TEMPERATURE; TIME FACTORS;

ANANAS COMOSUS; BACTERIA (MICROORGANISMS); SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 34147125504     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00300.x     Document Type: Article

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