Chlorine dioxide dose, water quality and temperature affect the oxidative status of tomato processing water and its ability to inactivate Salmonella

Food Control

Volumn 26, Issue 1, 2012, Pages 28-35

  López Velasco, Gabriela ^a   Tomás Callejas, Alejandro ^a,b   Sbodio, Adrian ^a   Artés Hernández, Francisco ^b   Suslow, Trevor V ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Chlorine dioxide; Dump tank; Salmonella inactivation; Tomato postharvest water; Turbidity

Indexed keywords

LYCOPERSICON ESCULENTUM; SALMONELLA; SALMONELLA ENTERICA;

EID: 84856004737     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.12.016     Document Type: Article

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