Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe

Food Microbiology

Volumn 25, Issue 4, 2008, Pages 558-565

  Selma, María Victoria ^a,b   Ibáñez, Ana María ^a   Cantwell, Marita ^a   Suslow, Trevor ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Research Group on Quality   (Spain)

Author keywords

Food safety; Foodborne pathogens; Fruits; Melon; Sanitizing; Sensory quality

Indexed keywords

OZONE;

ARTICLE; BACTERIAL COUNT; CANTALOUPE; CULTURE MEDIUM; DISINFECTION; ENTEROBACTERIACEAE; FOOD ANALYSIS; FOOD CONTROL; FOOD HANDLING; FRUIT; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; PSEUDOMONAS FLUORESCENS; QUALITY CONTROL; SAFETY; SALMONELLA; YEAST;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CUCUMIS MELO; CULTURE MEDIA; DISINFECTION; ENTEROBACTERIACEAE; FOOD ANALYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; FRUIT; LACTOBACILLACEAE; MICROBIAL VIABILITY; OZONE; PSEUDOMONAS FLUORESCENS; QUALITY CONTROL; SALMONELLA; YEASTS;

BACTERIA (MICROORGANISMS); CUCUMIS; CUCUMIS MELO; PSEUDOMONAS FLUORESCENS; SALMONELLA;

EID: 43049105374     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.02.006     Document Type: Article

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