Combined effect of aqueous chlorine dioxide and modified atmosphere packaging on inhibiting Salmonella typhimurium and Listeria monocytogenes in mungbean sprouts

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Jin, H H ^a   Lee, S Y ^a  

^a Chung Ang University   (South Korea)

Author keywords

Chlorine dioxide; Foodborne pathogens; Modified atmosphere packaging; Mungbean sprouts; Preservation

Indexed keywords

CARBON DIOXIDE; CHLORINE DERIVATIVE; CHLORINE DIOXIDE; DISINFECTANT AGENT; NITROGEN; OXIDE; OXYGEN; WATER;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; DRUG EFFECT; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FREEZING; GROWTH, DEVELOPMENT AND AGING; LEGUME; LISTERIA MONOCYTOGENES; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; SALMONELLA TYPHIMURIUM; TIME; VACUUM;

CARBON DIOXIDE; CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; DISINFECTANTS; FABACEAE; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; NITROGEN; OXIDES; OXYGEN; REFRIGERATION; SALMONELLA TYPHIMURIUM; TIME FACTORS; VACUUM; WATER;

LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 36348932802     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00555.x     Document Type: Article

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