Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro

Food Control

Volumn 20, Issue 3, 2009, Pages 230-234

  Allende, Ana ^a   McEvoy, James ^b   Tao, Yang ^c   Luo, Yaguang ^b  

^a Research Group on Quality   (Spain)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c UNIVERSITY OF MARYLAND   (United States)

Author keywords

Cilantro quality; Fresh cut; Microbial growth; Pathogen; Sanitizer; Washing

Indexed keywords

BACTERIA (MICROORGANISMS); CORIANDRUM SATIVUM; ESCHERICHIA COLI;

EID: 53949097383     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.05.009     Document Type: Article

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