Inactivation of escherichia coli O157:H7, salmonella typhimurium, and listeria monocytogenes on stored iceberg lettuce by aqueous chlorine dioxide treatment

Journal of Food Science

Volumn 73, Issue 9, 2008, Pages

  Kim, Yun Jung ^a   Lee, Seung Hwan ^a   Park, Jiyong ^b   Park, Jonghyun ^c   Chung, Myongsoo ^d   Kwon, Kisung ^e   Chung, Kyungsook ^f   Won, Misun ^f   Song, Kyung Bin ^a  

^a Chungnam National University   (South Korea)

^b Yonsei University   (South Korea)

^c Gachon University   (South Korea)

^d Ewha Womans University   (South Korea)

^e Korea Food and Drug Administration   (South Korea)

^f Korea Research Institute of Bioscience and Biotechnology (KRIBB)   (South Korea)

Author keywords

Aqueous chlorine dioxide; D value; Iceberg lettuce; Microbial growth; Storage

Indexed keywords

CHLORINE DERIVATIVE; CHLORINE DIOXIDE; DISINFECTANT AGENT; OXIDE;

ARTICLE; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD HANDLING; FRUIT; LETTUCE; LISTERIA MONOCYTOGENES; METABOLISM; MICROBIOLOGY; RADIATION EXPOSURE; SALMONELLA TYPHIMURIUM; STANDARD; ULTRAVIOLET RADIATION; VEGETABLE;

CHLORINE COMPOUNDS; DISINFECTANTS; ESCHERICHIA COLI O157; FOOD HANDLING; FRUIT; LETTUCE; LISTERIA MONOCYTOGENES; OXIDES; SALMONELLA TYPHIMURIUM; ULTRAVIOLET RAYS; VEGETABLES;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 55649122527     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00940.x     Document Type: Article

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