A predictive model for assessment of decontamination effects of lactic acid and chitosan used in combination on Vibrio parahaemolyticus in shrimps

International Journal of Food Microbiology

Volumn 167, Issue 2, 2013, Pages 124-130

  Wang, Wen ^a   Li, Min ^a   Fang, Weihuan ^b   Pradhan, Abani K ^c   Li, Yanbin ^a,d  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c UNIVERSITY OF MARYLAND   (United States)

^d University of Arkansas   (United States)

Author keywords

Chitosan; Lactic acid; Response surface model; Shrimp decontamination; Vibrio parahaemolyticus

Indexed keywords

ASTAXANTHIN; CHITOSAN; LACTIC ACID;

ARTICLE; BACTERIAL SURVIVAL; COLONY FORMING UNIT; COLOR; CONTROLLED STUDY; FOOD BIOTECHNOLOGY; FOOD CONTAMINATION; FOOD PROCESSING; NONHUMAN; PH; RESPONSE SURFACE METHOD; SHRIMP; VIBRIO PARAHAEMOLYTICUS;

BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); VIBRIO PARAHAEMOLYTICUS;

CHITOSAN; LACTIC ACID; RESPONSE SURFACE MODEL; SHRIMP DECONTAMINATION; VIBRIO PARAHAEMOLYTICUS;

ANIMALS; CHITOSAN; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD QUALITY; LACTIC ACID; MODELS, THEORETICAL; SEAFOOD; SHELLFISH; VIBRIO PARAHAEMOLYTICUS;

EID: 84885800550     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.07.012     Document Type: Article

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