Effect of gaseous ozone and hot water on microbial and sensory quality of cantaloupe and potential transference of Escherichia coli O157:H7 during cutting

Food Microbiology

Volumn 25, Issue 1, 2008, Pages 162-168

  Selma, María V ^a,b   Ibáñez, Ana M ^a   Allende, Ana ^b   Cantwell, Marita ^a   Suslow, Trevor ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Research Group on Quality   (Spain)

Author keywords

Escherichia coli 0157:H7; Food borne pathogens; Melon; Ozone; Sanitizing

Indexed keywords

CARBON MONOXIDE; OZONE; WATER;

ARTICLE; BACTERIAL COUNT; CANTALOUPE; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; METHODOLOGY; MICROBIOLOGY; PHOTOCHEMICAL SMOG; SAFETY; SANITATION; TASTE; TIME;

CARBON MONOXIDE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CUCUMIS MELO; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; HUMANS; OXIDANTS, PHOTOCHEMICAL; OZONE; SANITATION; TASTE; TIME FACTORS; WATER;

BACTERIA (MICROORGANISMS); CUCUMIS; CUCUMIS MELO; ESCHERICHIA COLI; ESCHERICHIA COLI O157:H-;

EID: 35948982196     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.06.003     Document Type: Article

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