Decontamination of fresh produce by the use of slightly acidic hypochlorous water following pretreatment with sucrose fatty acid ester under microbubble generation

Food Control

Volumn 21, Issue 9, 2010, Pages 1240-1244

  Soli, Kevin Webby ^a   Yoshizumi, Asako ^a   Motomatsu, Ai ^a   Yamakawa, Mami ^a   Yamasaki, Masako ^a   Mishima, Tomoko ^a   Miyaji, Natsumi ^a   Honjoh, Ken Ichi ^a   Miyamoto, Takahisa ^a  

^a KYUSHU UNIVERSITY   (Japan)

Author keywords

Fresh cut lettuce; Microbubble; Slightly acidic hypochlorous water; Sucrose fatty acid ester

Indexed keywords

BACTERIA (MICROORGANISMS); LACTUCA; PSEUDOMONAS; PSEUDOMONAS SP.;

EID: 77952546850     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.02.009     Document Type: Article

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