Alternative disinfection techniques to extend the shelf life of minimally processed iceberg lettuce

Food Microbiology

Volumn 27, Issue 2, 2010, Pages 210-219

  Gopal, Angeline ^a   Coventry, John ^b   Wan, Jason ^b   Roginski, Hubert ^c   Ajlouni, Said ^c  

^a Fonterra Brands Australia   (Australia)

^b CSIRO   (Australia)

^c UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Chlorination; Disinfection; Enterobactericeae; Hydrogen peroxide; Pseudomonas; Silver; Total plate count; Yeast and moulds

Indexed keywords

CHLORINE; DISINFECTANT AGENT; HYDROGEN PEROXIDE; SILVER;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; DISINFECTION; DRUG EFFECT; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LETTUCE; METHODOLOGY; MICROBIOLOGY; PSEUDOMONAS;

CHLORINE; COLONY COUNT, MICROBIAL; DISINFECTANTS; DISINFECTION; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD HANDLING; HYDROGEN PEROXIDE; LETTUCE; PSEUDOMONAS; SILVER;

LACTUCA; PSEUDOMONAS;

EID: 75349102169     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.10.006     Document Type: Article

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