Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes

Food Microbiology

Volumn 27, Issue 8, 2010, Pages 1009-1015

  Trinetta, V ^a   Morgan, M T ^a   Linton, R H ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

ClO2 gas; High concentration; Salmonella; Short time; Tomatoes

Indexed keywords

CHLORINE DERIVATIVE; CHLORINE DIOXIDE; DISINFECTANT AGENT; OXIDE;

ARTICLE; DRUG EFFECT; EVALUATION; FOOD CONTAMINATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; SALMONELLA ENTERICA; TIME; TOMATO;

CHLORINE COMPOUNDS; DISINFECTANTS; FOOD CONTAMINATION; FOOD PRESERVATION; LYCOPERSICON ESCULENTUM; MICROBIAL VIABILITY; OXIDES; SALMONELLA ENTERICA; TIME FACTORS;

LYCOPERSICON ESCULENTUM; SALMONELLA; SALMONELLA ENTERICA;

EID: 79953087382     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.06.009     Document Type: Article

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