Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.)

International Journal of Food Microbiology

Volumn 96, Issue 3, 2004, Pages 301-305

  Sengun, Ilkin Yucel ^a   Karapinar, Mehmet ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Carrot decontamination; Lemon juice; S. typhimurium; Vinegar

Indexed keywords

VINEGAR;

ACID FOOD TREATMENT; ARTICLE; BACTERIAL COUNT; BACTERICIDAL ACTIVITY; CARROT; INFECTION CONTROL; INOCULATION; LEMON JUICE; NONHUMAN; SALMONELLA TYPHIMURIUM;

ACETIC ACID; CITRUS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DAUCUS CAROTA; DISINFECTANTS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; PLANT EXTRACTS; SALMONELLA TYPHIMURIUM; TIME FACTORS;

CITRUS LIMON; DAUCUS; DAUCUS CAROTA; SALMONELLA TYPHIMURIUM;

EID: 5344228679     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.04.010     Document Type: Article

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