Internalization of Salmonella typhimurium into mango pulp and prevention of fruit pulp contamination by chlorine and copper ions

International Journal of Environmental Health Research

Volumn 17, Issue 6, 2007, Pages 453-459

  Soto, Marcela ^a   Chavez, Gladys ^a   Baez, Manuel ^a   Martinez, Celida ^a   Chaidez, Cristobal ^a,b  

^a Food and Environmental Microbiology Laboratory   (Mexico)

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

Author keywords

Copper and chlorine; Disinfection; Hydro cooling water; Mango pulp; Salmonella penetration

Indexed keywords

CHLORINE; COPPER ION;

BACTERIUM; CHLORINE; COOLING WATER; COPPER; DISINFECTION; EXPERIMENTAL STUDY; FRUIT;

ARTICLE; BACTERIUM CONTAMINATION; CONTROLLED STUDY; DISINFECTION; FOOD CONTAMINATION; FOOD INTAKE; HEAT TREATMENT; MANGO; NONHUMAN; SALMONELLA TYPHIMURIUM; SALMONELLOSIS;

CHLORINE; COPPER; DISEASE OUTBREAKS; DISINFECTANTS; DISINFECTION; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FRUIT; HEAT; MANGIFERA; MAXIMUM ALLOWABLE CONCENTRATION; SALMONELLA; SALMONELLA FOOD POISONING; TIME FACTORS;

SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 36248940880     PISSN: 09603123     EISSN: 13691619     Source Type: Journal    
DOI: 10.1080/09603120701695593     Document Type: Article

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