Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce

Food Microbiology

Volumn 26, Issue 8, 2009, Pages 882-888

  Vandekinderen, I ^a   Devlieghere, F ^a   De Meulenaer, B ^a   Ragaert, P ^a   Van Camp, J ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Decontamination; Minimal processing; Native microflora; Peroxyacetic acid

Indexed keywords

DISINFECTANT AGENT; PERACETIC ACID;

ARTICLE; DISINFECTION; DOSE RESPONSE; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HUMAN; METHODOLOGY; MICROBIOLOGY; SAFETY; TIME; VEGETABLE;

CONSUMER PRODUCT SAFETY; DISINFECTANTS; DISINFECTION; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; PERACETIC ACID; TIME FACTORS; VEGETABLES;

ALLIUM PORRUM; BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; LACTUCA;

EID: 70349186231     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.06.004     Document Type: Article

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