Evaluation of overhead spray-applied sanitizers for the reduction of salmonellaon tomato surfaces

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Chang, Alexandra S ^a   Schneider, Keith R ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

Chlorine; Chlorine dioxide; Peroxyacetic acid; Salmonella; Tomato

Indexed keywords

CHLORINE DERIVATIVE; CHLORINE DIOXIDE; DISINFECTANT AGENT; HYPOCHLORITE SODIUM; OXIDE; PERACETIC ACID;

ARTICLE; BACTERIAL COUNT; BACTERIUM ADHERENCE; COMPARATIVE STUDY; COST CONTROL; DRUG EFFECT; ECONOMICS; EVALUATION; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; OSMOLARITY; SALMONELLA; SALMONELLA FOOD POISONING; SPECIES DIFFERENCE; SURFACE PROPERTY; TIME; TOMATO;

BACTERIAL ADHESION; CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; COST SAVINGS; DISINFECTANTS; FOOD PRESERVATION; FRUIT; LYCOPERSICON ESCULENTUM; OSMOLAR CONCENTRATION; OXIDES; PERACETIC ACID; SALMONELLA; SALMONELLA FOOD POISONING; SODIUM HYPOCHLORITE; SPECIES SPECIFICITY; SURFACE PROPERTIES; TIME FACTORS;

LYCOPERSICON ESCULENTUM; PAA; SALMONELLA;

EID: 84856025410     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02486.x     Document Type: Article

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