Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce

International Journal of Food Microbiology

Volumn 133, Issue 1-2, 2009, Pages 167-171

  López Gálvez, Francisco ^a   Allende, Ana ^a   Selma, Maria V ^a   Gil, Maria I ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Disinfection; Foodborne pathogens; Leafy greens; Minimally processed vegetables; Minimum effective doses; Process water

Indexed keywords

CHLORINE; DISINFECTANT AGENT;

ARTICLE; BACTERIAL TRANSMISSION; BACTERIUM CONTAMINATION; CHEMICAL OXYGEN DEMAND; CHEMOPROPHYLAXIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ESCHERICHIA COLI; FOOD CONTAMINATION; INOCULATION; LETTUCE; NONHUMAN; WATER TREATMENT;

CHLORINE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTANTS; DISINFECTION; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; HUMANS; LETTUCE; PERACETIC ACID; WATER MICROBIOLOGY;

ESCHERICHIA COLI; LACTUCA;

EID: 67649159424     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.05.017     Document Type: Article

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