Fate of foodborne pathogens on green onions and tomatoes by electrolysed water

Letters in Applied Microbiology

Volumn 46, Issue 5, 2008, Pages 519-525

  Park, E J ^a   Alexander, E ^b   Taylor, G A ^b   Costa, R ^b   Kang, D H ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Proton Labs Inc   (United States)

Author keywords

Electrolysed water; Green onion; Sterilization; Tomato

Indexed keywords

DEIONIZED WATER; DISINFECTION; FRUITS; LISTERIA; PATHOGENS; SALMONELLA;

ALKALINES; DEIONISED WATERS; E.COLI O157:H7; ELECTROLYSED WATER; ESCHERICHIA COLI O157:H7; FOOD-BORNE PATHOGENS; GREEN ONION; L.MONOCYTOGENES; SALMONELLA TYPHIMURIUM; TOMATO;

ESCHERICHIA COLI;

ELECTROLYSED WATER; UNCLASSIFIED DRUG; WATER;

DEIONIZED WATER; ELECTROLYSIS; ESCHERICHIA COLI; PATHOGENS; THERMAL EFFECTS;

BACTERIUM; DISINFECTION; ELECTROKINESIS; FOOD QUALITY; HERB; PATHOGEN; VEGETABLE; WATER TREATMENT;

ACIDITY; ALKALINITY; ARTICLE; BACTERIAL STRAIN; BACTERICIDAL ACTIVITY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; INFECTION CONTROL; INOCULATION; LISTERIA MONOCYTOGENES; NONHUMAN; ONION; REDUCTION; ROOM TEMPERATURE; SALMONELLA TYPHIMURIUM; SURFACE PROPERTY; TOMATO;

ALLIUM CEPA; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; LYCOPERSICON ESCULENTUM; SALMONELLA TYPHIMURIUM;

EID: 42149098834     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2008.02351.x     Document Type: Article

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