Ready-to-eat vegetables production with low-level water chlorination. An evaluation of water quality and of its impact on end products

Annali dell'Istituto Superiore di Sanita

Volumn 48, Issue 2, 2012, Pages 151-160

  D'Acunzo, Francesca ^a   Del Cimmuto, Angela ^a   Marinelli, Lucia ^a   Aurigemma, Caterina ^a   De Giusti, Maria ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Microbiological decontamination; Ready to eat vegetables; Water chlorination

Indexed keywords

AMMONIA; CHLORIDE; NITRATE; NITRITE;

ARTICLE; CAMPYLOBACTER; DRUG EFFECT; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; HALOGENATION; IRRIGATION (AGRICULTURE); ISOLATION AND PURIFICATION; ITALY; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; SALMONELLA; STANDARD; TEMPERATURE; VEGETABLE; WATER MANAGEMENT; WATER SUPPLY;

AGRICULTURAL IRRIGATION; AMMONIA; CAMPYLOBACTER; CHLORIDES; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD INSPECTION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HALOGENATION; ITALY; LISTERIA MONOCYTOGENES; NITRATES; NITRITES; SALMONELLA; TEMPERATURE; VEGETABLES; WATER MICROBIOLOGY; WATER PURIFICATION; WATER SUPPLY;

EID: 84863309688     PISSN: 00212571     EISSN: None     Source Type: Journal    
DOI: 10.4415/ANN_12_02_08     Document Type: Article

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