Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds

Food Microbiology

Volumn 28, Issue 1, 2011, Pages 114-118

  Bang, Jihyun ^a   Kim, Haeyoung ^a   Kim, Hoikyung ^b   Beuchat, Larry R ^c   Ryu, Jee Hoon ^a  

^a Korea University   (South Korea)

^b Wonkwang University   (South Korea)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Chlorine dioxide; Dryheat treatment; Drying; Escherichia coli O157:H7; Radish seed

Indexed keywords

CHLORINE DERIVATIVE; CHLORINE DIOXIDE; DISINFECTANT AGENT; OXIDE;

ARTICLE; BACTERIAL COUNT; DESICCATION; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; PLANT SEED; PRODUCT SAFETY; RADISH;

CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DESICCATION; DISINFECTANTS; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD PRESERVATION; HOT TEMPERATURE; OXIDES; RAPHANUS; SEEDS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; RAPHANUS SATIVUS;

EID: 78149411472     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.09.002     Document Type: Article

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