Sucrose monolaurate improves the efficacy of sodium hypochlorite against Escherichia coli O157:H7 on spinach

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 64-68

  Xiao, Dan ^a   Ye, Ran ^a   Davidson, P Michael ^a   Hayes, Douglas G ^a   Golden, David A ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Escherichia coli O157:H7; Fresh produce; Sanitizer; Sodium hypochlorite; Sucrose monolaurate

Indexed keywords

BUFFER; CHLORINE; HYPOCHLORITE SODIUM; SUCROSE LAURATE; SURFACTANT;

ADSORPTION; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; CONTROLLED STUDY; CRITICAL MICELLE CONCENTRATION; ESCHERICHIA COLI O157; INOCULATION; LOW TEMPERATURE; NONHUMAN; PH; SPINACH;

CHLORINE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD MICROBIOLOGY; SODIUM HYPOCHLORITE; SPINACIA OLERACEA; SUCROSE; SURFACE TENSION; SURFACE-ACTIVE AGENTS; TEMPERATURE;

ESCHERICHIA COLI; SPINACIA OLERACEA;

EID: 79951551091     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.11.029     Document Type: Article

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