Application of emerging technologies to control Salmonella in foods: A review

Food Research International

Volumn 45, Issue 2, 2012, Pages 666-677

  Mukhopadhyay, Sudarsan ^a   Ramaswamy, Raghupathy ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b Innovation Center   (United States)

Author keywords

Bacteriophage; Electrolyzed oxidizing water; High pressure carbon dioxide; Ozone; Salmonella; Ultrasound; Ultraviolet

Indexed keywords

CONTINUOUS PROCESSING; ELECTROLYZED OXIDIZING WATER; EMERGING TECHNOLOGIES; FOOD QUALITY AND SAFETIES; FOOD-BORNE ILLNESS; FOOD-BORNE PATHOGENS; HIGH PRESSURE PROCESSING; HIGH-PRESSURE CARBON DIOXIDE; PROCESS PARAMETERS; PULSED ELECTRIC FIELD PROCESSING; SEROTYPES; ULTRA-VIOLET LIGHT; ULTRAVIOLET;

BACTERIOPHAGES; CARBON DIOXIDE; OZONE; SALMONELLA; TECHNOLOGY; ULTRASONICS; ULTRAVIOLET RADIATION;

FOOD SAFETY;

SALMONELLA;

EID: 84857376786     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.016     Document Type: Article

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