Combined effects of ultrasound and surfactants to reduce Bacillus cereus spores on lettuce and carrots

International Journal of Food Microbiology

Volumn 160, Issue 3, 2013, Pages 367-372

  Sagong, Hun Gu ^a   Cheon, Ho Lyeong ^a   Kim, Sang Oh ^a   Lee, Sun Young ^b   Park, Ki Hwan ^b   Chung, Myung Sub ^b   Choi, Young Jin ^a   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

^b Chung Ang University   (South Korea)

Author keywords

Bacillus cereus spores; Carrots; Food safety; Iceberg lettuce; Surfactant; Ultrasound

Indexed keywords

CHLORINE; POLYSORBATE 20; POLYSORBATE 40; POLYSORBATE 60; POLYSORBATE 80; SORBITAN LAURATE; SORBITAN OLEATE; SORBITAN TRIOLEATE; SURFACTANT;

ARTICLE; BACILLUS CEREUS; BACTERIAL SPORE; BACTERICIDAL ACTIVITY; CARROT; CONTROLLED STUDY; DRUG EFFICACY; FIELD EMISSION SCANNING ELECTRON MICROSCOPY; HYDROPHILICITY; ICEBERG; IMMERSION; LETTUCE; LIPOPHILICITY; NONHUMAN; PLANT LEAF; ULTRASOUND;

BACILLUS CEREUS; DAUCUS CAROTA; LACTUCA;

EID: 84871957827     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.10.014     Document Type: Article

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