Comparison of multiple chemical sanitizers for reducing Salmonella and Escherichia coli O157:H7 on spinach (Spinacia oleracea) leaves

Food Research International

Volumn 45, Issue 2, 2012, Pages 1123-1128

  Neal, Jack A ^a,c   Marquez Gonzalez, Mayra ^a   Cabrera Diaz, Elisa ^a   Lucia, Lisa M ^a   O'Bryan, Corliss A ^b   Crandall, Philip G ^b   Ricke, Steven C ^b   Castillo, Alejandro ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

^c UNIVERSITY OF HOUSTON   (United States)

Author keywords

E. coli O157:H7; Lactic acid; Pathogen reduction; Salmonella; Spinach

Indexed keywords

CALCIUM HYPOCHLORITE; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; L-LACTIC ACID; MULTIPLE STRAINS; OZONATED WATER; PATHOGEN REDUCTION; PEROXYACETIC ACID; SALMONELLA SPP; SPINACH; SPINACH LEAVES; SPINACIA OLERACEA; WATER WASH;

ESCHERICHIA COLI; LACTIC ACID; PATHOGENS; SUSPENSIONS (FLUIDS); WATER TREATMENT;

SALMONELLA;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA; SPINACIA OLERACEA;

EID: 84857403243     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.04.011     Document Type: Article

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