Decontamination of Salmonella, Shigella, and Escherichia coli O157: H7 from Leafy Green Vegetables Using Edible Plant Extracts

Journal of Food Science

Volumn 78, Issue 2, 2013, Pages

  Orue, Nydia ^a   García, Santos ^a   Feng, Peter ^b   Heredia, Norma ^a  

^a UNIVERSIDAD AUTÓNOMA DE NUEVO LEÓN   (Mexico)

^b CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

Cilantro; E. coli O157:H7; Fresh greens; Parsley; Salmonella; Shigella; Spinach

Indexed keywords

PLANT EXTRACT;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; CITRUS; CORIANDRUM; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY; ORIGANUM; PETROSELINUM; PRODUCT SAFETY; SALMONELLA; SHIGELLA; SPINACH; VEGETABLE; WASTE MANAGEMENT;

CITRUS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CORIANDRUM; DECONTAMINATION; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; MICROBIAL SENSITIVITY TESTS; ORIGANUM; PETROSELINUM; PLANT EXTRACTS; SALMONELLA; SHIGELLA; SPINACIA OLERACEA; VEGETABLES;

BACTERIA (MICROORGANISMS); CITRUS AURANTIIFOLIA; CORIANDRUM SATIVUM; ESCHERICHIA COLI; ORIGANUM; PETROSELINUM CRISPUM; SALMONELLA; SHIGELLA; SHIGELLA SONNEI; SPINACIA OLERACEA;

EID: 84873472544     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12016     Document Type: Article

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