Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash

Food Microbiology

Volumn 36, Issue 1, 2013, Pages 40-45

  Forghani, Fereidoun ^a   Oh, Deog Hwan ^a  

^a Kangwon National University   (South Korea)

Author keywords

Escherichia coli O157:H7; Fresh vegetables; Hurdle approach; Listeria monocytogenes; Microbial reduction; Slightly acidic electrolyzed water

Indexed keywords

WATER;

ARTICLE; CHEMISTRY; ESCHERICHIA COLI; EVALUATION STUDY; FOOD CONTAMINATION; FOOD PRESERVATION; LETTUCE; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; PLANT LEAF; SESAMUM; SPINACH; ULTRASOUND; VEGETABLE;

ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD PRESERVATION; LETTUCE; LISTERIA MONOCYTOGENES; PLANT LEAVES; SESAMUM; SONICATION; SPINACIA OLERACEA; VEGETABLES; WATER;

BACTERIA (MICROORGANISMS); BRASSICA RAPA SUBSP. PEKINENSIS; ESCHERICHIA COLI; LACTUCA; LISTERIA MONOCYTOGENES; SESAMUM INDICUM; SPINACIA OLERACEA;

EID: 84878937438     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.04.002     Document Type: Article

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