Factors affecting the efficacy of pressure inactivation of Escherichia coli O157:H7 on alfalfa seeds and seed viability

International Journal of Food Microbiology

Volumn 131, Issue 2-3, 2009, Pages 218-223

  Neetoo, Hudaa ^a   Ye, Mu ^a   Chen, Haiqiang ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

Alfalfa; Escherichia coli O157:H7; Germination; Pressure; Seeds

Indexed keywords

BISULFITE; CALCIUM HYDROXIDE; HYPOCHLORITE; LACTIC ACID; WATER;

ALFALFA; ARTICLE; BACTERIAL VIABILITY; BACTERIUM CONTAMINATION; CONTROLLED STUDY; ESCHERICHIA COLI; HYDROSTATIC PRESSURE; NONHUMAN; OSCILLATION; PLANT SEED; SPORE GERMINATION; STATISTICAL SIGNIFICANCE;

CALCIUM COMPOUNDS; CALCIUM HYDROXIDE; DISINFECTION; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; GERMINATION; HYDROSTATIC PRESSURE; LACTIC ACID; MEDICAGO SATIVA; SEEDS; WATER;

ESCHERICHIA COLI; MEDICAGO SATIVA;

EID: 64349114709     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.02.028     Document Type: Article

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