Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate

International Journal of Food Microbiology

Volumn 155, Issue 3, 2012, Pages 165-170

  Chen, Wenxuan ^a   Jin, Tony Z ^b   Gurtler, Joshua B ^b   Geveke, David J ^b   Fan, Xuetong ^b  

^a INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Allyl isothiocyanate; Antimicrobial coating; Cantaloupe; Chitosan; Salmonella

Indexed keywords

ALLYL ISOTHIOCYANATE; CHITOSAN; NISIN;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; CANTALOUPE; CELL DAMAGE; MOULD; NONHUMAN; SALMONELLA; SCANNING ELECTRON MICROSCOPY; YEAST;

ANTI-BACTERIAL AGENTS; CHITOSAN; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CUCUMIS MELO; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; ISOTHIOCYANATES; NISIN; SALMONELLA; SALMONELLA FOOD POISONING;

CUCUMIS MELO; SALMONELLA;

EID: 84862796762     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.02.001     Document Type: Article

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