Pre-soaking of seeds enhances pressure inactivation of E. coli O157:H7 and Salmonella spp. on crimson clover, red clover, radish and broccoli seeds

International Journal of Food Microbiology

Volumn 137, Issue 2-3, 2010, Pages 274-280

  Neetoo, Hudaa ^a   Chen, Haiqiang ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

Escherichia coli O157:H7; High pressure; Salmonella; Seeds

Indexed keywords

ARTICLE; BROCCOLI; CLOVER; CONTROLLED STUDY; CRIMSON CLOVER; ENVIRONMENTAL TEMPERATURE; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD WASHING; GERMINATION; HYDROSTATIC PRESSURE; NONHUMAN; PLANT SEED; RADISH; RED CLOVER; SALMONELLA; SPROUTING;

COLONY COUNT, MICROBIAL; DECONTAMINATION; ESCHERICHIA COLI O157; GERMINATION; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; SALMONELLA; SEEDS; TEMPERATURE; TIME FACTORS; WATER;

BRASSICA OLERACEA VAR. ITALICA; ESCHERICHIA COLI; RAPHANUS SATIVUS; SALMONELLA; TRIFOLIUM; TRIFOLIUM INCARNATUM; TRIFOLIUM PRATENSE;

EID: 74249112082     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.11.026     Document Type: Article

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