Effect of combination of ultraviolet light and hydrogen peroxide on inactivation of Escherichia coli O157: H7, native microbial loads, and quality of button mushrooms

Food Control

Volumn 34, Issue 2, 2013, Pages 554-559

  Guan, Wenqiang ^a   Fan, Xuetong ^b   Yan, Ruixiang ^c  

^a TIANJIN UNIVERSITY OF COMMERCE   (China)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c National Engineering and Technology Research Center for Preservation of Agricultural Products   (China)

Author keywords

Color; Escherichia coli O157:H7; Hydrogen peroxide; Mushrooms; UV C Radiation

Indexed keywords

EID: 84879438076     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.05.027     Document Type: Article

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