Effectiveness of acidified sodium chlorite and other sanitizers to control escherichia coli O157:H7 on tomato surfaces

Foodborne Pathogens and Disease

Volumn 7, Issue 6, 2010, Pages 629-635

  Inatsu, Yasuhiro ^a   Kitagawa, Tomoko ^a   Bari, Md Latiful ^a   Nei, Daisuke ^a   Juneja, Vijay ^b   Kawamoto, Shinichi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHITOSAN; LACTIC ACID; PHYTIC ACID; SODIUM CHLORITE; WATER;

ARTICLE; BACTERIUM CONTAMINATION; CONTROLLED STUDY; DISINFECTION; ESCHERICHIA COLI O157; FOOD COLOR; FOOD CONTAMINATION; FOOD TEXTURE; FOOD WASHING; NONHUMAN; PRIORITY JOURNAL; TASTE; TOMATO;

ANTI-BACTERIAL AGENTS; CHITOSAN; CHLORIDES; COLONY COUNT, MICROBIAL; DISINFECTION; ESCHERICHIA COLI O157; FOODBORNE DISEASES; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LYCOPERSICON ESCULENTUM; PHYSICOCHEMICAL PHENOMENA; PHYTIC ACID; PIGMENTATION; QUALITY CONTROL; SURFACE PROPERTIES; TASTE;

ESCHERICHIA COLI; LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME; PSEUDOCARDIUM SACHALINENSIS;

EID: 77953794879     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2009.0429     Document Type: Article

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