Inactivation of Salmonella and Escherichia coli O157:H7 on artificially contaminated alfalfa seeds using high hydrostatic pressure

Food Microbiology

Volumn 27, Issue 3, 2010, Pages 332-338

  Neetoo, Hudaa ^a   Chen, Haiqiang ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

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

Indexed keywords

ALFALFA; ARTICLE; BACTERIAL COUNT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYDROSTATIC PRESSURE; METHODOLOGY; MICROBIOLOGY; PLANT SEED; SAFETY; SALMONELLA; TEMPERATURE; TIME;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROSTATIC PRESSURE; MEDICAGO SATIVA; SALMONELLA; SEEDS; TEMPERATURE; TIME FACTORS;

ESCHERICHIA COLI; MEDICAGO SATIVA; SALMONELLA;

EID: 77949267073     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.11.003     Document Type: Article

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