Effect of chlorine, blanching, freezing, and microwave heating on Cryptosporidium parvum viability inoculated on green peppers

Journal of Food Protection

Volumn 75, Issue 5, 2012, Pages 936-941

  Duhain, G L M C ^a   Minnaar, A ^a   Buys, E M ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

CHLORINE;

ANIMAL; ARTICLE; CRYPTOSPORIDIUM PARVUM; DRUG EFFECT; FOOD CONTROL; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; FREEZING; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; MICROWAVE RADIATION; OOCYST; PEPPER; PRODUCT SAFETY; RADIATION EXPOSURE;

ANIMALS; CAPSICUM; CHLORINE; CONSUMER PRODUCT SAFETY; CRYPTOSPORIDIUM PARVUM; FOOD HANDLING; FOOD IRRADIATION; FOOD PARASITOLOGY; FOOD PRESERVATION; FREEZING; HUMANS; MICROWAVES; OOCYSTS;

CAPSICUM; CRYPTOSPORIDIUM PARVUM;

EID: 84860796421     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-367     Document Type: Article

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