Reduction of Escherichia coli O157:H7 viability on leafy green vegetables by treatment with a bacteriophage mixture and trans-cinnamaldehyde

Food Microbiology

Volumn 28, Issue 1, 2011, Pages 149-157

  Viazis, Stelios ^a   Akhtar, Mastura ^a   Feirtag, Joellen ^a   Diez Gonzalez, Francisco ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Bacteriophages; Enterohemorrhagic E. coli; Escherichia coli O157:H7; Lettuce; Produce safety; Spinach; Trans cinnamaldehyde

Indexed keywords

ACROLEIN; CINNAMALDEHYDE; DRUG DERIVATIVE;

ARTICLE; BACTERIAL COUNT; BACTERIOPHAGE; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; LETTUCE; MICROBIAL VIABILITY; MICROBIOLOGY; PATHOGENICITY; PRODUCT SAFETY; SPINACH; VEGETABLE;

ACROLEIN; BACTERIOPHAGES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; LETTUCE; MICROBIAL VIABILITY; SPINACIA OLERACEA; VEGETABLES;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA; SPINACIA OLERACEA;

EID: 78149416567     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.09.009     Document Type: Article

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