Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli O157:H7 on spinach leaves

International Journal of Food Microbiology

Volumn 159, Issue 2, 2012, Pages 136-143

  Seo, Hyun Sun ^a   Bang, Jihyun ^a   Kim, Hoikyung ^b   Beuchat, Larry R ^c   Cho, Seung Yong ^d   Ryu, Jee Hoon ^a  

^a Korea University   (South Korea)

^b Wonkwang University   (South Korea)

^c UNIVERSITY OF GEORGIA   (United States)

^d National Food Safety Information Service   (South Korea)

Author keywords

Allyl isothiocyanate; Antimicrobial packaging; Escherichia coli O157:H7; Spinach

Indexed keywords

ALLYL ISOTHIOCYANATE; CALCIUM ALGINATE; POLYETHYLENE;

ANTIMICROBIAL SACHET; ARTICLE; BACTERIAL STRAIN; CONTROLLED STUDY; ENCAPSULATION; ESCHERICHIA COLI; FOOD PACKAGING; HUMIDITY; MOULD; NONHUMAN; SPINACH; TEMPERATURE; YEAST;

ALGINATES; ANTI-INFECTIVE AGENTS; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD PRESERVATION; GLUCURONIC ACID; HEXURONIC ACIDS; HUMIDITY; ISOTHIOCYANATES; PLANT LEAVES; SPINACIA OLERACEA; TEMPERATURE;

EID: 84867602740     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.08.009     Document Type: Article

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