Application of antimicrobial ice for reduction of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes) on the surface of fish

Journal of Applied Microbiology

Volumn 97, Issue 5, 2004, Pages 916-922

  Shin, J H ^a   Chang, S ^a   Kang, D H ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Antimicrobial ice; Chlorine dioxide; Fish; Foodborne pathogen; Preservation

Indexed keywords

CHLORINE COMPOUNDS; ESCHERICHIA COLI; FISH; FOOD MICROBIOLOGY; LISTERIA; PATHOGENS; SALMONELLA;

% REDUCTIONS; ANTIMICROBIAL ICE; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; FOOD-BORNE PATHOGENS; L.MONOCYTOGENES; LISTERIA MONOCYTOGENES; PRESERVATION; SALMONELLA TYPHIMURIUM; SEROTYPE TYPHIMURIUM;

ICE;

ANTIINFECTIVE AGENT; ANTIMICROBIAL ICE; CHLORINE DIOXIDE; ICE; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY;

ANIMAL TISSUE; ARTICLE; DISINFECTION; ESCHERICHIA COLI O157; FISH; FOOD BORNE PATHOGEN; FOOD PRESERVATION; LABORATORY; LISTERIA MONOCYTOGENES; MICROORGANISM; NONHUMAN; PATHOGEN REDUCTION; ROOM TEMPERATURE; SALMONELLA TYPHIMURIUM; SKIN;

ANIMALIA; ESCHERICHIA COLI; LISTERIA; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; SALMONELLA; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 6344269345     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2004.02343.x     Document Type: Article

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