Influence of the hydrophobicity and surface roughness of mangoes and tomatoes on the adhesion of Salmonella enterica serovar Typhimurium and evaluation of cleaning procedures using surfactin

Food Control

Volumn 41, Issue 1, 2014, Pages 21-26

  Fernandes, P É ^a   Sao Jose J F B ^b   Zerdas, E R M A ^a   Andrade, N J ^a   Fernandes, C M ^a   Silva, L D ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b FEDERAL UNIVERSITY OF ESPÍRITO SANTO   (Brazil)

Author keywords

Biosurfactant; Hydrophobicity; Mangoes; Roughness; Surfactin; Tomatoes

Indexed keywords

EID: 84892164821     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.12.024     Document Type: Article

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