Low-dose irradiation improves microbial quality and shelf life of fresh mint (Mentha piperita L.) without compromising visual quality

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Hsu, Wei Yea ^a   Simonne, Amarat ^a   Jitareerat, Pongphen ^b   Marshall Jr , Maurice R ^c  

^a UNIVERSITY OF FLORIDA   (United States)

^b KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

Chlorophyll; E. coli O157:H7; Fresh mint; Low dose irradiation; MS2; Salmonella

Indexed keywords

CHLOROPHYLL;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; COLIPHAGE; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD HANDLING; FOOD IRRADIATION; FOOD POISONING; GAMMA RADIATION; HEPATITIS A VIRUS; HUMAN; ISOLATION AND PURIFICATION; MENTHA PIPERITA; METHODOLOGY; MICROBIOLOGY; PIGMENTATION; PLANT LEAF; QUALITY CONTROL; RADIATION EXPOSURE; RADIATION RESPONSE; SALMONELLA; SENSATION; TIME; VIRUS CULTURE; FOODBORNE DISEASES; LEVIVIRUS; PROCEDURES; VIRAL PLAQUE ASSAY;

CHLOROPHYLL; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, RADIATION; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOODBORNE DISEASES; GAMMA RAYS; HEPATITIS A VIRUS; HUMANS; LEVIVIRUS; MENTHA PIPERITA; PIGMENTATION; PLANT LEAVES; PLAQUE ASSAY; QUALITY CONTROL; SALMONELLA; SENSATION; TIME FACTORS; VIRAL PLAQUE ASSAY;

ESCHERICHIA COLI; HEPATITIS A VIRUS; MENTHA; MENTHA X PIPERITA; SALMONELLA;

EID: 77952934624     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01568.x     Document Type: Article

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