The effects of active and passive modified atmosphere packaging on the survival of Salmonella enterica serotype Typhimurium on washed romaine lettuce leaves

Food Research International

Volumn 45, Issue 2, 2012, Pages 1129-1132

  Horev, Batia ^a   Sela, Shlomo ^a   Vinokur, Yakov ^a   Gorbatsevich, Elena ^a   Pinto, Riky ^a   Rodov, Victor ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

Active MAP; Food safety; Lettuce; Modified atmosphere; Ready to eat; Salmonella

Indexed keywords

ANTI-MICROBIAL EFFECTS; FAVORABLE CONDITIONS; FRESH PRODUCE; LETTUCE; MICROBIAL POPULATIONS; MICROFLORA; MODIFIED ATMOSPHERE; POLYETHYLENE BAGS; READY-TO-EAT; SAFETY RISKS; SALMONELLA ENTERICA; SEROTYPES; STEADY STATE; THREE SYSTEMS; TRANSITIONAL PERIOD;

CARBON DIOXIDE; CHLORINE; FOOD SAFETY; GAS MIXTURES; POPULATION STATISTICS; SALMONELLA;

MODIFIED ATMOSPHERE PACKAGING;

LACTUCA; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM;

EID: 84857406901     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.037     Document Type: Article

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