메뉴 건너뛰기




Volumn 27, Issue 1, 2010, Pages 109-114

Effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on shredded iceberg lettuce

Author keywords

Escherichia coli O157: H7; Inactivation; Listeria monocytogenes; Pathogens; Salmonella enterica and Shigella flexneri; Shredded iceberg lettuce; X ray radiation

Indexed keywords

ARTICLE; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD IRRADIATION; LETTUCE; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; RADIATION EXPOSURE; SALMONELLA ENTERICA; SHIGELLA FLEXNERI; X RAY;

EID: 70449100750     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.09.003     Document Type: Article
Times cited : (37)

References (61)
  • 2
    • 34250335205 scopus 로고    scopus 로고
    • Inactivation of Escherichia coli and Listeria monocytogenes on iceberg lettuce by dip wash treatments with organic acids
    • Akbas M.Y., and Ölmez H. Inactivation of Escherichia coli and Listeria monocytogenes on iceberg lettuce by dip wash treatments with organic acids. Lett. Appl. Microbiol. 44 (2007) 619-624
    • (2007) Lett. Appl. Microbiol. , vol.44 , pp. 619-624
    • Akbas, M.Y.1    Ölmez, H.2
  • 3
    • 1242338160 scopus 로고    scopus 로고
    • Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life
    • Allende A., Aguayo E., and Artes F. Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life. Int. J. Food Microbiol. 91 (2004) 109-117
    • (2004) Int. J. Food Microbiol. , vol.91 , pp. 109-117
    • Allende, A.1    Aguayo, E.2    Artes, F.3
  • 5
    • 34347206678 scopus 로고    scopus 로고
    • Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce
    • Allende A., Martinez B., Selma V., Gil M.I., Suarez J.E., and Rodriguez A. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce. Food Microbiol. 24 (2007) 759-766
    • (2007) Food Microbiol. , vol.24 , pp. 759-766
    • Allende, A.1    Martinez, B.2    Selma, V.3    Gil, M.I.4    Suarez, J.E.5    Rodriguez, A.6
  • 6
    • 0030042163 scopus 로고    scopus 로고
    • Pathogenic microorganisms associated with fresh produce
    • Beuchat L.R. Pathogenic microorganisms associated with fresh produce. J. Food Prot. 59 (1996) 204-216
    • (1996) J. Food Prot. , vol.59 , pp. 204-216
    • Beuchat, L.R.1
  • 8
    • 0036218277 scopus 로고    scopus 로고
    • Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables
    • Beuchat L.R. Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes Infect. 4 (2002) 413-423
    • (2002) Microbes Infect. , vol.4 , pp. 413-423
    • Beuchat, L.R.1
  • 9
    • 0034631441 scopus 로고    scopus 로고
    • Inactivation of hepatitis A virus (HAV) in fruits and vegetables by gamma irradiation
    • Bidawid S., Farber J.M., and Sattar J.M. Inactivation of hepatitis A virus (HAV) in fruits and vegetables by gamma irradiation. Int. J. Food Microbiol. 57 (2000) 91-97
    • (2000) Int. J. Food Microbiol. , vol.57 , pp. 91-97
    • Bidawid, S.1    Farber, J.M.2    Sattar, J.M.3
  • 10
    • 0033044132 scopus 로고    scopus 로고
    • Incidence, contributing factors, and control of bacterial pathogens in produce
    • Brackett R. Incidence, contributing factors, and control of bacterial pathogens in produce. Postharvest. Biol. Technol. 15 (1999) 305-311
    • (1999) Postharvest. Biol. Technol. , vol.15 , pp. 305-311
    • Brackett, R.1
  • 11
    • 0023760680 scopus 로고
    • The interaction of aqueous solutions of chlorine with malic acid, tartaric acid, and various fruit juices. A source of mutagens
    • Chang T.L., Streicher R., and Zimmer H. The interaction of aqueous solutions of chlorine with malic acid, tartaric acid, and various fruit juices. A source of mutagens. Anal. Lett. 21 (1988) 2049-2067
    • (1988) Anal. Lett. , vol.21 , pp. 2049-2067
    • Chang, T.L.1    Streicher, R.2    Zimmer, H.3
  • 12
    • 34347248382 scopus 로고    scopus 로고
    • Survival of Escherichia coli O157:H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157:H7
    • Changa J.M., Tony B., and Fangb J. Survival of Escherichia coli O157:H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157:H7. Food Microbiol. 24 (2007) 745-751
    • (2007) Food Microbiol. , vol.24 , pp. 745-751
    • Changa, J.M.1    Tony, B.2    Fangb, J.3
  • 13
    • 0002402902 scopus 로고    scopus 로고
    • Improving the safety of fresh produce with antimicrobials
    • Cherry J.P. Improving the safety of fresh produce with antimicrobials. Food Technol. 53 (1999) 54-57
    • (1999) Food Technol. , vol.53 , pp. 54-57
    • Cherry, J.P.1
  • 15
    • 29244451420 scopus 로고    scopus 로고
    • A novel approach for calculating shelf life of minimally processed vegetables
    • Corbo M.R., Del Nobile M.A., and Sinigaglia M. A novel approach for calculating shelf life of minimally processed vegetables. Int. J. Food Microbiol. 106 (2006) 69-73
    • (2006) Int. J. Food Microbiol. , vol.106 , pp. 69-73
    • Corbo, M.R.1    Del Nobile, M.A.2    Sinigaglia, M.3
  • 16
    • 0033804796 scopus 로고    scopus 로고
    • Effect of variety, processing, and storage on the flavonoid glycoside content and composition of lettuce and endive
    • Dupont M.S., Mondin Z., Williamson G., and Price K.R. Effect of variety, processing, and storage on the flavonoid glycoside content and composition of lettuce and endive. J. Agric. Food Chem. 48 (2000) 3957-3964
    • (2000) J. Agric. Food Chem. , vol.48 , pp. 3957-3964
    • Dupont, M.S.1    Mondin, Z.2    Williamson, G.3    Price, K.R.4
  • 20
    • 39749105257 scopus 로고    scopus 로고
    • E-Beam irradiation of bagged, ready-to-eat spinach leaves (Spinacea oleracea): an engineering approach
    • Gomes G., Moreira R.G., Castell-Perez M.E., Kim J., Da-Silva P., and Castillo A. E-Beam irradiation of bagged, ready-to-eat spinach leaves (Spinacea oleracea): an engineering approach. J. Food Sci. 73 (2008) E75-E102
    • (2008) J. Food Sci. , vol.73
    • Gomes, G.1    Moreira, R.G.2    Castell-Perez, M.E.3    Kim, J.4    Da-Silva, P.5    Castillo, A.6
  • 21
    • 0037386882 scopus 로고    scopus 로고
    • Survey of Listeria monocytogenes in ready-to-eat foods
    • Gombas D.E., Chen Y., Clavero R.S., and Scott V.N. Survey of Listeria monocytogenes in ready-to-eat foods. J. Food Prot. 66 (2003) 559-569
    • (2003) J. Food Prot. , vol.66 , pp. 559-569
    • Gombas, D.E.1    Chen, Y.2    Clavero, R.S.3    Scott, V.N.4
  • 22
    • 35748937925 scopus 로고    scopus 로고
    • Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water
    • Guentzel J.L., Lam K.L., Callan M.A., Emmonas S.A., and Dunham V.L. Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water. Food Microbiol. 25 (2008) 36-41
    • (2008) Food Microbiol. , vol.25 , pp. 36-41
    • Guentzel, J.L.1    Lam, K.L.2    Callan, M.A.3    Emmonas, S.A.4    Dunham, V.L.5
  • 23
    • 40849092718 scopus 로고    scopus 로고
    • Inactivation of human pathogens and spoilage bacteria on the surface and internalized within fresh produce by using a combination of ultraviolet light and hydrogen peroxide
    • Hadjok C., Mittal G.S., and Warriner K. Inactivation of human pathogens and spoilage bacteria on the surface and internalized within fresh produce by using a combination of ultraviolet light and hydrogen peroxide. J. Appl. Microbiol. 104 (2008) 1014-1024
    • (2008) J. Appl. Microbiol. , vol.104 , pp. 1014-1024
    • Hadjok, C.1    Mittal, G.S.2    Warriner, K.3
  • 25
    • 0033060941 scopus 로고    scopus 로고
    • Electrolyzed water as a disinfectant for fresh-cut vegetables
    • Izumi H. Electrolyzed water as a disinfectant for fresh-cut vegetables. J. Food Sci. 64 (1999) 536-539
    • (1999) J. Food Sci. , vol.64 , pp. 536-539
    • Izumi, H.1
  • 26
    • 0035538409 scopus 로고    scopus 로고
    • Antioxidants in fruits and vegetables-the millennium's health
    • Kaur C., and Kapoor H.C. Antioxidants in fruits and vegetables-the millennium's health. Int. J. Food Sci. Technol. 36 (2001) 703-725
    • (2001) Int. J. Food Sci. Technol. , vol.36 , pp. 703-725
    • Kaur, C.1    Kapoor, H.C.2
  • 27
    • 55649122527 scopus 로고    scopus 로고
    • Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on stored iceberg lettuce by aqueous chlorine dioxide treatment
    • Kim Y.J., Lee S.H., Park J., Chung M., Kwon K., Chung K., Won M., and Song K.B. Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on stored iceberg lettuce by aqueous chlorine dioxide treatment. J. Food Sci. 73 (2008) M418-M422
    • (2008) J. Food Sci. , vol.73
    • Kim, Y.J.1    Lee, S.H.2    Park, J.3    Chung, M.4    Kwon, K.5    Chung, K.6    Won, M.7    Song, K.B.8
  • 28
    • 7944221223 scopus 로고    scopus 로고
    • Efficacy of acidic electrolyzed water ice for pathogen control on lettuce
    • Koseki S., Isobe S., and Itoh K. Efficacy of acidic electrolyzed water ice for pathogen control on lettuce. Food Prot. 66 (2004) 2544-2549
    • (2004) Food Prot. , vol.66 , pp. 2544-2549
    • Koseki, S.1    Isobe, S.2    Itoh, K.3
  • 29
    • 1842599729 scopus 로고    scopus 로고
    • Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water
    • Lang M.M., Harris L.J., and Beuchat L.R. Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water. J. Food Prot. 67 (2004) 1092-1103
    • (2004) J. Food Prot. , vol.67 , pp. 1092-1103
    • Lang, M.M.1    Harris, L.J.2    Beuchat, L.R.3
  • 30
    • 43049179852 scopus 로고    scopus 로고
    • Effect of chemical sanitizer combined with modified atmosphere packaging on inhibiting Escherichia coli 0157:H7 in commercial spinach
    • Lee S.-Y., and Baek S.-Y. Effect of chemical sanitizer combined with modified atmosphere packaging on inhibiting Escherichia coli 0157:H7 in commercial spinach. Food Microb. 25 (2008) 582-587
    • (2008) Food Microb. , vol.25 , pp. 582-587
    • Lee, S.-Y.1    Baek, S.-Y.2
  • 31
    • 3242732450 scopus 로고    scopus 로고
    • Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves
    • Lee S.Y., Michael C., and Dong-Hyun K. Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves. J. Food Prot. 67 (2004) 1371-1376
    • (2004) J. Food Prot. , vol.67 , pp. 1371-1376
    • Lee, S.Y.1    Michael, C.2    Dong-Hyun, K.3
  • 32
    • 33646099379 scopus 로고    scopus 로고
    • Effect of irradiation on pathogens inoculated into ready-to-use vegetables
    • Lee N., Jo C., Shin D., Kim W., and Byun M. Effect of irradiation on pathogens inoculated into ready-to-use vegetables. Food Microbiol. 23 (2006) 649-656
    • (2006) Food Microbiol. , vol.23 , pp. 649-656
    • Lee, N.1    Jo, C.2    Shin, D.3    Kim, W.4    Byun, M.5
  • 34
    • 34347266506 scopus 로고    scopus 로고
    • Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas
    • Mahmoud B.S.M., Bhagat A.R., and Linton R.H. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas. Food Microbiol. 24 (2007) 736-744
    • (2007) Food Microbiol. , vol.24 , pp. 736-744
    • Mahmoud, B.S.M.1    Bhagat, A.R.2    Linton, R.H.3
  • 35
    • 49449117756 scopus 로고    scopus 로고
    • Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Ponna on whole cantaloupe by chlorine dioxide gas
    • Mahmoud B.S.M., Vaidya N.A., Corvalan C.M., and Linton R.H. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Ponna on whole cantaloupe by chlorine dioxide gas. Food Microbiol. 25 (2008) 857-865
    • (2008) Food Microbiol. , vol.25 , pp. 857-865
    • Mahmoud, B.S.M.1    Vaidya, N.A.2    Corvalan, C.M.3    Linton, R.H.4
  • 36
    • 38349057358 scopus 로고    scopus 로고
    • Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas
    • Mahmoud B.S.M., and Linton R.H. Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas. Food Microbiol. 25 (2008) 244-252
    • (2008) Food Microbiol. , vol.25 , pp. 244-252
    • Mahmoud, B.S.M.1    Linton, R.H.2
  • 37
    • 70449113725 scopus 로고    scopus 로고
    • coli O157:, L. monocytogenes, S. enterica and Shigella flexneri on spinach leaves by X-ray. Food Microbiol, in press
    • Mahmoud, B.S.M., Bachman, G., Linton, R.H., 2009. Inactivation of E. coli O157:H7, L. monocytogenes, S. enterica and Shigella flexneri on spinach leaves by X-ray. Food Microbiol. (in press).
    • (2009) Inactivation of E
    • Mahmoud, B.S.M.1    Bachman, G.2    Linton, R.H.3
  • 38
    • 60649099001 scopus 로고    scopus 로고
    • Reduction of vibrio vulnificus in pure culture, half shell and whole live oysters (Crassostrea virginica) by X-ray
    • Mahmoud B.S.M. Reduction of vibrio vulnificus in pure culture, half shell and whole live oysters (Crassostrea virginica) by X-ray. Int. J. Food Microbiol. 130 (2009) 135-139
    • (2009) Int. J. Food Microbiol. , vol.130 , pp. 135-139
    • Mahmoud, B.S.M.1
  • 39
    • 64849105113 scopus 로고    scopus 로고
    • Inactivation of Vibrio parahaemolyticus in pure culture, whole live and half shell oysters (Crassostrea virginica) by X-ray
    • Mahmoud B.S.M., and Burrage D.D. Inactivation of Vibrio parahaemolyticus in pure culture, whole live and half shell oysters (Crassostrea virginica) by X-ray. Lett. Appl. Microbiol. 48 (2009) 572-578
    • (2009) Lett. Appl. Microbiol. , vol.48 , pp. 572-578
    • Mahmoud, B.S.M.1    Burrage, D.D.2
  • 40
    • 70349778624 scopus 로고    scopus 로고
    • Effect of X-ray on Inoculated E. coli O157: H7, Salmonella enterica, Shigella flexneri and Vibrio parahaemolyticus on ready-to-eat Shrimp
    • Mahmoud, B.S.M., 2009a. Effect of X-ray on Inoculated E. coli O157: H7, Salmonella enterica, Shigella flexneri and Vibrio parahaemolyticus on ready-to-eat Shrimp. Food Microbiol. 26, 860-864.
    • (2009) Food Microbiol , vol.26 , pp. 860-864
    • Mahmoud, B.S.M.1
  • 41
    • 70350001710 scopus 로고    scopus 로고
    • Inactivation effect of X-ray treatments on Enterobacter sakazakii in pure culture, skim milk, low-fat milk and whole-fat milk
    • Mahmoud, B.S.M., 2009b. Inactivation effect of X-ray treatments on Enterobacter sakazakii in pure culture, skim milk, low-fat milk and whole-fat milk. Lett. Appl. Microbiol. 49, 562-567.
    • (2009) Lett. Appl. Microbiol , vol.49 , pp. 562-567
    • Mahmoud, B.S.M.1
  • 44
    • 0040763457 scopus 로고
    • Ionizing radiation: action and repair
    • Gould G.W. (Ed), Elsevier Applied Science, London
    • Moseley B.E. Ionizing radiation: action and repair. In: Gould G.W. (Ed). Mechanisms of Action of Food Preservation Procedures (1989), Elsevier Applied Science, London 43-70
    • (1989) Mechanisms of Action of Food Preservation Procedures , pp. 43-70
    • Moseley, B.E.1
  • 46
    • 57449112749 scopus 로고    scopus 로고
    • Reduction of Escherichia coli O157:H7 and Salmonella on baby spinach, using electron beam radiation
    • Neal J., Carera-Diaz E., Lez M.R.G., Maxim J., and Castillo A. Reduction of Escherichia coli O157:H7 and Salmonella on baby spinach, using electron beam radiation. J. Food Prot. 71 (2008) 2415-2420
    • (2008) J. Food Prot. , vol.71 , pp. 2415-2420
    • Neal, J.1    Carera-Diaz, E.2    Lez, M.R.G.3    Maxim, J.4    Castillo, A.5
  • 47
    • 44949240581 scopus 로고    scopus 로고
    • Irradiation compared with chlorination for elimination of Escherichia coli O157:H7 internalized in lettuce leaves: influence of lettuce variety
    • Niemira B.A. Irradiation compared with chlorination for elimination of Escherichia coli O157:H7 internalized in lettuce leaves: influence of lettuce variety. J. Food Sci. 73 (2008) M208-M213
    • (2008) J. Food Sci. , vol.73
    • Niemira, B.A.1
  • 48
    • 84889373317 scopus 로고    scopus 로고
    • Low-dose irradiation of fresh and fresh-cut produce: safety, sensory and shelf life
    • Sommers C.H., and Fan X. (Eds), Blackwell Publishing and the Institute of Food Technologists, Ames, Iowa
    • Niemira B.A., and Fan X. Low-dose irradiation of fresh and fresh-cut produce: safety, sensory and shelf life. In: Sommers C.H., and Fan X. (Eds). Food Irradiation Research and Technology (2006), Blackwell Publishing and the Institute of Food Technologists, Ames, Iowa 169-181
    • (2006) Food Irradiation Research and Technology , pp. 169-181
    • Niemira, B.A.1    Fan, X.2
  • 49
    • 0035665675 scopus 로고    scopus 로고
    • Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water
    • Park C.M., Hung Y.C., Doyle M.P., Ezeike G.O.I., and Kim C. Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water. J. Food Sci. 66 (2001) 1368-1372
    • (2001) J. Food Sci. , vol.66 , pp. 1368-1372
    • Park, C.M.1    Hung, Y.C.2    Doyle, M.P.3    Ezeike, G.O.I.4    Kim, C.5
  • 50
    • 0033845221 scopus 로고    scopus 로고
    • Survival of Salmonella hadar after washing disinfection of minimally processed spinach
    • Pirovani M.E., Guemes D.R., Di Pentima J.H., and Tessi M.A. Survival of Salmonella hadar after washing disinfection of minimally processed spinach. Lett. Appl. Microbiol. 31 (2001) 143-148
    • (2001) Lett. Appl. Microbiol. , vol.31 , pp. 143-148
    • Pirovani, M.E.1    Guemes, D.R.2    Di Pentima, J.H.3    Tessi, M.A.4
  • 51
    • 0028815822 scopus 로고
    • Microbiological control of cucumber hydrocooling water with chlorine dioxide
    • Reina L.D., Fleming H.P., and Humphries E.G. Microbiological control of cucumber hydrocooling water with chlorine dioxide. J. Food Prot. 58 (1995) 541-546
    • (1995) J. Food Prot. , vol.58 , pp. 541-546
    • Reina, L.D.1    Fleming, H.P.2    Humphries, E.G.3
  • 54
    • 85051927814 scopus 로고
    • Radiation chemistry of water-soluble food components
    • Josephson E.S., and Peterson M.S. (Eds), CRC Press, Boca Raton, FL 1982
    • Simic M.G. Radiation chemistry of water-soluble food components. In: Josephson E.S., and Peterson M.S. (Eds). Preservation of Food by Ionizing Radiation vol. 2 (1982), CRC Press, Boca Raton, FL 1-73 1982
    • (1982) Preservation of Food by Ionizing Radiation , vol.2 , pp. 1-73
    • Simic, M.G.1
  • 55
    • 6944233449 scopus 로고    scopus 로고
    • Fresh produce: a growing cause of outbreaks of foodborne illness in the United States, 1973 through 1997
    • Sivapalasingam S., Friedman C.R., Cohen L., and Tauxe R.V. Fresh produce: a growing cause of outbreaks of foodborne illness in the United States, 1973 through 1997. J. Food Prot. 67 (2004) 2342-2353
    • (2004) J. Food Prot. , vol.67 , pp. 2342-2353
    • Sivapalasingam, S.1    Friedman, C.R.2    Cohen, L.3    Tauxe, R.V.4
  • 56
    • 0041412650 scopus 로고    scopus 로고
    • New advances in extending the shelf-life of fresh-cut fruits: a review
    • Soliva-Fortuny R.C., and Martin-Belloso O. New advances in extending the shelf-life of fresh-cut fruits: a review. Trends Food Sci. Technol. 14 (2003) 341-353
    • (2003) Trends Food Sci. Technol. , vol.14 , pp. 341-353
    • Soliva-Fortuny, R.C.1    Martin-Belloso, O.2
  • 57
    • 40449129439 scopus 로고    scopus 로고
    • Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens
    • Stopforth J.D., Mai T., Kottapalli B., and Samadpour M. Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. J. Food Prot. 71 (2008) 625-628
    • (2008) J. Food Prot. , vol.71 , pp. 625-628
    • Stopforth, J.D.1    Mai, T.2    Kottapalli, B.3    Samadpour, M.4
  • 58
    • 0034044592 scopus 로고    scopus 로고
    • Survey for psychrotrophic bacterial pathogens in minimally processed lettuce
    • Szabo E.A., Scurrah K.J., and Burrows J.M. Survey for psychrotrophic bacterial pathogens in minimally processed lettuce. Lett. Appl. Microbiol. 30 (2000) 456-460
    • (2000) Lett. Appl. Microbiol. , vol.30 , pp. 456-460
    • Szabo, E.A.1    Scurrah, K.J.2    Burrows, J.M.3
  • 59
    • 26044455384 scopus 로고    scopus 로고
    • Comparison of the chlorine inactivation of Yersinia enterocolitica in chlorine demand and demand-free systems
    • Virto R., Sanz D., Álvarez I., Condon S., and Raso J. Comparison of the chlorine inactivation of Yersinia enterocolitica in chlorine demand and demand-free systems. J. Food Prot. 68 (2005) 1816-1822
    • (2005) J. Food Prot. , vol.68 , pp. 1816-1822
    • Virto, R.1    Sanz, D.2    Álvarez, I.3    Condon, S.4    Raso, J.5
  • 60
    • 31544434295 scopus 로고    scopus 로고
    • Effect of gamma irradiation on microbial growth and sensory quality of fresh-cut lettuce
    • Zhang L., Lu Z., and Wang H. Effect of gamma irradiation on microbial growth and sensory quality of fresh-cut lettuce. Int. J. Food Microbiol. 106 (2006) 348-351
    • (2006) Int. J. Food Microbiol. , vol.106 , pp. 348-351
    • Zhang, L.1    Lu, Z.2    Wang, H.3
  • 61
    • 0030220556 scopus 로고    scopus 로고
    • The effects of various disinfectants against Listeria monocytogenes on fresh-cut vegetables
    • Zhang S., and Farber J.M. The effects of various disinfectants against Listeria monocytogenes on fresh-cut vegetables. Food Microbiol. 13 (1996) 311-321
    • (1996) Food Microbiol. , vol.13 , pp. 311-321
    • Zhang, S.1    Farber, J.M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.