Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli O157:H7 on baby spinach

Food Control

Volumn 22, Issue 8, 2011, Pages 1178-1183

  Huang, Yaoxin ^a   Chen, Haiqiang ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

Baby spinach; E. coli O157:H7; Hydrogen peroxide; Mild heat; Organic acids

Indexed keywords

ESCHERICHIA COLI; SPINACIA OLERACEA;

EID: 79953790888     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.01.012     Document Type: Article

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