Use of organic acids to inactivate Escherichia coli O157: H7, salmonella typhimurium, and listeria monocytogenes on organic fresh apples and lettuce

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Park, Sang Hyun ^a,b   Choi, Mi Ran ^a   Park, Jeong Woong ^a   Park, Ki Hwan ^a   Chung, Myung Sub ^b   Ryu, Sangryeol ^a   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

^b Chung Ang University   (South Korea)

Author keywords

Escherichia coliO157:H7; Foodborne pathogens; Fresh produce; Listeria monocytogenes; Organic acid; SalmonellaTyphimurium

Indexed keywords

ANTIINFECTIVE AGENT; CARBOXYLIC ACID; FOOD PRESERVATIVE;

ARTICLE; BACTERIAL COUNT; COMPARATIVE STUDY; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD POISONING; FRUIT; GROWTH, DEVELOPMENT AND AGING; LETTUCE; LISTERIA MONOCYTOGENES; MALUS; MICROBIAL VIABILITY; MICROBIOLOGY; ORGANIC FOOD; OSMOLARITY; PIGMENTATION; PLANT LEAF; SALMONELLA TYPHIMURIUM; SOUTH KOREA; TIME;

ANTI-BACTERIAL AGENTS; CARBOXYLIC ACIDS; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD PRESERVATIVES; FOOD, ORGANIC; FOODBORNE DISEASES; FRUIT; LETTUCE; LISTERIA MONOCYTOGENES; MALUS; MICROBIAL VIABILITY; OSMOLAR CONCENTRATION; PIGMENTATION; PLANT LEAVES; REPUBLIC OF KOREA; SALMONELLA TYPHIMURIUM; TIME FACTORS;

ESCHERICHIA; ESCHERICHIA COLI; LACTUCA; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 79961107970     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02205.x     Document Type: Article

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