Combined Effects of Alkaline Electrolyzed Water and Citric Acid with Mild Heat to Control Microorganisms on Cabbage

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Rahman, S M E ^a   Jin, Yong Guo ^b   Oh, Deog Hwan ^a  

^a Kangwon National University   (South Korea)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Alkaline electrolyzed water; Background flora; Cabbage; Citric acid; Combination treatment; Pathogens

Indexed keywords

ANTIINFECTIVE AGENT; CITRIC ACID; HYDROGEN PEROXIDE; SUPEROXIDIZED WATER;

ARTICLE; BACTERIAL COUNT; BRASSICA; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; MICROBIOLOGY; SAFETY; TEMPERATURE;

ANTI-INFECTIVE AGENTS; BRASSICA; CITRIC ACID; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; HYDROGEN PEROXIDE; LISTERIA MONOCYTOGENES; TEMPERATURE;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES;

EID: 77953881340     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01507.x     Document Type: Article

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