Effect of chemical sanitizer combined with modified atmosphere packaging on inhibiting Escherichia coli O157:H7 in commercial spinach

Food Microbiology

Volumn 25, Issue 4, 2008, Pages 582-587

  Lee, Sun Young ^a   Baek, Seung Youb ^a  

^a Chung Ang University   (South Korea)

Author keywords

Chemical sanitizers; E. coli O157:H7; MAP; Spinach; Storage

Indexed keywords

CARBON DIOXIDE; CHLORINE DERIVATIVE; CHLORINE DIOXIDE; DISINFECTANT AGENT; HYPOCHLORITE SODIUM; NITROGEN; OXIDE;

ARTICLE; BACTERIAL COUNT; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PH; SAFETY; SPINACH; VACUUM;

CARBON DIOXIDE; CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTANTS; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; NITROGEN; OXIDES; REFRIGERATION; SODIUM HYPOCHLORITE; SPINACIA OLERACEA; VACUUM;

ESCHERICHIA COLI; SPINACIA OLERACEA;

EID: 43049179852     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.02.003     Document Type: Article

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