Efficacy of electrolyzed oxidizing (eo) water and chlorinated water for inactivation of escherichia coli o157:h7 on strawberries and broccoli

Journal of Food Quality

Volumn 33, Issue 5, 2010, Pages 559-577

  Hung, Y C ^a   Tilly, P ^b   Kim, C ^c  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c VIRGINIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL POPULATION; CHLORINATED WATERS; E.COLI O157:H7; ELECTROLYZED OXIDIZING WATER; EO WATER; ESCHERICHIA COLI O157:H7; PATHOGEN POPULATIONS; SOLUTION TEMPERATURE; TREATMENT TIME; ULTRA-SONICATION;

CHLORINATION; CHLORINE; DEIONIZED WATER; ENZYME INHIBITION; ESCHERICHIA COLI; FRUITS; THERMAL LOGGING;

WATER TREATMENT;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. ITALICA; ESCHERICHIA COLI; FRAGARIA X ANANASSA;

EID: 78650458955     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2010.00344.x     Document Type: Article

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