Bactericidal effects of nonthermal low-pressure oxygen plasma on S. typhimurium LT2 attached to fresh produce surfaces

Journal of Food Engineering

Volumn 119, Issue 3, 2013, Pages 425-432

  Zhang, Ming ^a   Oh, Jun Kyun ^b   Cisneros Zevallos, Luis ^b   Akbulut, Mustafa ^a,b  

^a Department of Electrical and Computer Engineering   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Bactericidal effect; Fresh produce; Oxygen plasma; Sanitization

Indexed keywords

BACTERICIDAL EFFECTS; FRESH PRODUCE; LOW-PRESSURE OXYGEN PLASMA; OXIDATION REACTIONS; OXYGEN PLASMAS; SALMONELLA ENTERICA; SALMONELLA TYPHIMURIUM; SANITIZATION;

BACTERICIDES; FRUITS; OXYGEN; PLASMA APPLICATIONS; SALMONELLA; SURFACE ROUGHNESS;

PLASMAS;

EID: 84880114483     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.05.045     Document Type: Article

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