Application of high hydrostatic pressure to decontaminate green onions from Salmonella and Escherichia coli O157:H7

Food Microbiology

Volumn 28, Issue 7, 2011, Pages 1275-1283

  Neetoo, Hudaa ^a   Nekoozadeh, Sanaz ^a   Jiang, Zheng ^a   Chen, Haiqiang ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

Escherichia coli O157:H7; Green onions; High pressure; Salmonella

Indexed keywords

ARTICLE; COLOR; ESCHERICHIA COLI O157; GROWTH, DEVELOPMENT AND AGING; HYDROSTATIC PRESSURE; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; ONION; SALMONELLA; TEMPERATURE; WASTE MANAGEMENT;

COLOR; DECONTAMINATION; ESCHERICHIA COLI O157; HYDROSTATIC PRESSURE; ONIONS; SALMONELLA; TEMPERATURE;

ALLIUM CEPA; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA;

EID: 80051468804     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.05.005     Document Type: Article

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