Reduction of Salmonella enterica on grape tomatoes using microwave heating

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 349-352

  Lu, Y ^a   Turley, A ^a   Dong, X ^a   Wu, C ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

Antibacterial activities; Grape tomato; Microwave heating; Nutritional quality; Salmonella enterica

Indexed keywords

ARTICLE; BACTERIAL COUNT; COLOR; CONTROLLED STUDY; FOOD TEXTURE; INOCULATION; MICROWAVE COOKING; NONHUMAN; NUTRITIONAL VALUE; PH; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS; SALMONELLA KENTUCKY; SALMONELLA SENFTENBERG; SALMONELLA TYPHIMURIUM; TEMPERATURE MEASUREMENT; TOMATO;

ASCORBIC ACID; CAROTENOIDS; COLONY COUNT, MICROBIAL; COLOR; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LYCOPERSICON ESCULENTUM; MICROWAVES; SALMONELLA ENTERICA;

LYCOPERSICON ESCULENTUM; SALMONELLA; SALMONELLA ENTERICA; VITACEAE;

EID: 79951550259     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.12.009     Document Type: Article

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