Repeated Quick Hot-and-Chilling Treatments for the Inactivation of Escherichia coli O157:H7 in Mung Bean and Radish Seeds

Foodborne Pathogens and Disease

Volumn 6, Issue 1, 2009, Pages 137-143

  Bari, Md Latiful ^a   Sugiyama, Jun ^a   Kawamoto, Shinnichi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL COUNT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GERMINATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LEGUME; METHODOLOGY; MICROBIOLOGY; PLANT SEED; RADISH; SAFETY; TEMPERATURE;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FABACEAE; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; GERMINATION; HUMANS; RAPHANUS; SEEDS; TEMPERATURE;

EID: 73449112002     PISSN: 15353141     EISSN: 15567125     Source Type: Journal    
DOI: 10.1089/fpd.2008.0143     Document Type: Article

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