Development of oscillation method for reducing foodborne pathogens on lettuce and spinach

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 273-278

  Kim, Sung Youn ^a   Sagong, Hun Gu ^a   Ryu, Sangryeol ^a,b   Mah, Jae Hyung ^c   Kang, Dong Hyun ^a,d  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

^c Korea University   (South Korea)

^d WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Lettuce; Oscillation; Pathogen; Produce; Reduction; Spinach

Indexed keywords

ARTICLE; BACILLUS CEREUS; BACTERIAL CELL; BACTERIAL SPORE; COLONY FORMING UNIT; CONTROLLED STUDY; ESCHERICHIA COLI O157; INOCULATION; LETTUCE; LISTERIA MONOCYTOGENES; NONHUMAN; OSCILLATION; OSCILLATOR; PLANT LEAF; SALMONELLA TYPHIMURIUM; SPINACH;

BACILLUS CEREUS; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; LETTUCE; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; SPINACIA OLERACEA;

BACILLUS CEREUS; ESCHERICHIA COLI; LACTUCA; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; SPINACIA OLERACEA;

EID: 79951556559     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.01.007     Document Type: Article

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