Efficacy of chlorinated and ozonated water in reducing Salmonella typhimurium attached to tomato surfaces

International Journal of Environmental Health Research

Volumn 17, Issue 4, 2007, Pages 311-318

  Chaidez, Cristobal ^a,d   Lopez, Javier ^a   Vidales, Juan ^c   Campo, Nohelia Castro Del ^b  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSITY OF ARIZONA   (United States)

^c UNIVERSIDAD AUTÓNOMA DE NUEVO LEÓN   (Mexico)

^d Food and Environmental Microbiology Laboratory   (Mexico)

Author keywords

Chlorine; Ozone; Salmonella typhimurium; Tomatoes; Turbidity; Water

Indexed keywords

SODIUM PEROXIDE; WATER;

BACTERIUM; CHLORINATION; FRUIT; OZONE; TURBIDITY; WATER;

ARTICLE; BACTERIAL COUNT; CHLORINATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD CONTAMINATION; FRUIT RIPENING; INOCULATION; NONHUMAN; OZONATION; SALMONELLA TYPHIMURIUM; STATISTICAL ANALYSIS; TOMATO; TURBIDITY;

CHLORINE; DISINFECTION; FOOD MICROBIOLOGY; LYCOPERSICON ESCULENTUM; OZONE; SALMONELLA TYPHIMURIUM; WATER;

BACTERIA (MICROORGANISMS); LYCOPERSICON ESCULENTUM; SALMONELLA TYPHIMURIUM;

EID: 34447118852     PISSN: 09603123     EISSN: 13691619     Source Type: Journal    
DOI: 10.1080/09603120701417063     Document Type: Article

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