Effects of processing and storage variables on penetration and survival of Escherichia coli O157: H7 in fresh-cut packaged carrots

Food Control

Volumn 40, Issue 1, 2014, Pages 71-77

  O'Beirne, David ^a   Gleeson, E ^a   Auty, M ^b   Jordan, K ^b  

^a UNIVERSITY OF LIMERICK   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Fresh cut carrots; Minimal processing; Modified atmosphere packaging; Penetration of E scherichia coli O157:H7

Indexed keywords

EID: 84890383339     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.11.026     Document Type: Article

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