Whole-leaf wash improves chlorine efficacy for microbial reduction and prevents pathogen cross-contamination during fresh-cut lettuce processing

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Nou, Xiangwu ^a   Luo, Yaguang ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Chlorine; E. coli O157:H7; Lettuce; Microbial reduction; Whole leaf wash

Indexed keywords

CHLORINE; WATER;

ARTICLE; BACTERIAL COUNT; BACTERIUM ADHERENCE; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LETTUCE; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; SAFETY; TREATMENT OUTCOME; DRUG EFFECTS; MICROBIAL SENSITIVITY TEST; PREVENTION AND CONTROL; PROCEDURES; PRODUCT SAFETY;

BACTERIAL ADHESION; CHLORINE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; LETTUCE; MICROBIAL SENSITIVITY TESTS; TREATMENT OUTCOME; WATER;

LACTUCA;

EID: 77956118822     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01630.x     Document Type: Article

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