A comparative study on the effectiveness of chlorine dioxide gas, ozone gas and e-beam irradiation treatments for inactivation of pathogens inoculated onto tomato, cantaloupe and lettuce seeds

International Journal of Food Microbiology

Volumn 146, Issue 2, 2011, Pages 203-206

  Trinetta, V ^a   Vaidya, N ^a   Linton, R ^a   Morgan, M ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

ClO2 gas; E beam irradiation; Ozone gas; Pre harvest contamination

Indexed keywords

CHLORINE DIOXIDE; OZONE;

ARTICLE; CANTALOUPE; COMPARATIVE EFFECTIVENESS; COMPARATIVE STUDY; CONTROLLED STUDY; ELECTRON BEAM; EPIDEMIC; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD POISONING; GERMINATION; HUMIDITY; INOCULATION; LETTUCE; NONHUMAN; PLANT SEED; SALMONELLA ENTERICA; TOMATO;

CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; CUCUMIS MELO; DISINFECTANTS; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD IRRADIATION; GERMINATION; LETTUCE; LYCOPERSICON ESCULENTUM; OXIDES; OZONE; SALMONELLA ENTERICA; SEEDS;

BACTERIA (MICROORGANISMS); CUCUMIS MELO; ESCHERICHIA COLI; LACTUCA; LYCOPERSICON ESCULENTUM; SALMONELLA; SALMONELLA ENTERICA;

EID: 79953073594     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.02.014     Document Type: Article

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