Survival of foodborne pathogens at different relative humidities and temperatures and the effect of sanitizers on apples with different surface conditions

Food Microbiology

Volumn 35, Issue 1, 2013, Pages 21-26

  Tian, Jun Qi ^a   Bae, Young Min ^a   Lee, Sun Young ^a  

^a Chung Ang University   (South Korea)

Author keywords

Foodborne pathogens; Relative humidity; Sanitizer; Storage temperature; Surface condition

Indexed keywords

CHLORINE; DISINFECTANT AGENT; LACTIC ACID;

ARTICLE; BACTERIAL COUNT; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; HUMIDITY; MALUS; METHODOLOGY; MICROBIOLOGY; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; SURFACE PROPERTY; TEMPERATURE;

CHLORINE; COLONY COUNT, MICROBIAL; DISINFECTANTS; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMIDITY; LACTIC ACID; MALUS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; SURFACE PROPERTIES; TEMPERATURE;

EID: 84875277291     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.02.004     Document Type: Article

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