Inactivation of internalized Salmonella Typhimurium in lettuce and green onion using ultraviolet C irradiation and chemical sanitizers

Journal of Applied Microbiology

Volumn 114, Issue 5, 2013, Pages 1415-1424

  Ge, C ^a   Bohrerova, Z ^b   Lee, J ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b Ohio State University   (United States)

Author keywords

Chlorine; Food quality; Internalization; Peracetic acid; Salmonella; UV C irradiation

Indexed keywords

CHLORINE; DISINFECTION; FOOD MICROBIOLOGY; IRRADIATION; SALMONELLA; SEA ICE;

% REDUCTIONS; FOOD QUALITY; FOOD-BORNE ILLNESS; FRESH PRODUCE; GREEN ONION; HUMAN PATHOGENS; INTERNALIZATION; PERACETIC ACIDS; SALMONELLA TYPHIMURIUM; UV-C IRRADIATION;

LETTUCE;

CHLORINE; GREEN FLUORESCENT PROTEIN; PERACETIC ACID;

BACTERIUM; DISINFECTION; FLUORESCENCE; FOOD QUALITY; LEAFY VEGETABLE; PATHOGEN; PROTEIN; RESEARCH WORK; ULTRAVIOLET RADIATION;

ARTICLE; BACTERIAL INACTIVATION; BACTERIAL PHENOMENA AND FUNCTIONS; COLONY FORMING UNIT; DISINFECTION; FOOD QUALITY; INOCULATION; INTERNALIZATION; LETTUCE; NONHUMAN; ONION; PLANT GROWTH; PLATE COUNT; REDUCTION; SALMONELLA TYPHIMURIUM; ULTRAVIOLET C IRRADIATION; ULTRAVIOLET IRRADIATION;

ALLIUM CEPA; BACTERIA (MICROORGANISMS); LACTUCA; SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 84876415986     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12154     Document Type: Article

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