Modeling growth of Escherichia coli O157: H7 in fresh-cut lettuce treated with neutral electrolyzed water and under modified atmosphere packaging

International Journal of Food Microbiology

Volumn 177, Issue , 2014, Pages 1-8

  Posada Izquierdo, Guiomar D ^a   Pérez Rodríguez, Fernando ^a   López Gálvez, Francisco ^b   Allende, Ana ^b   Gil, María I ^b   Zurera, Gonzalo ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Disinfection; EHEC; Foodborne pathogens; Minimally processed vegetables (RTE vegetables); Oxidizing agents; Predictive modeling

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CONTROLLED STUDY; DISINFECTION; ESCHERICHIA COLI O157; FOOD PACKAGING; GROWTH RATE; KINETICS; LETTUCE; NONHUMAN; RISK ASSESSMENT; RISK MANAGEMENT; SHELF LIFE; STORAGE TEMPERATURE; WATER TREATMENT;

DISINFECTION; EHEC; FOODBORNE PATHOGENS; MINIMALLY PROCESSED VEGETABLES (RTE VEGETABLES); OXIDIZING AGENTS; PREDICTIVE MODELING;

ATMOSPHERE; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD STORAGE; LETTUCE; MODELS, BIOLOGICAL; RISK ASSESSMENT; TEMPERATURE; TIME; WATER;

EID: 84894424640     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.12.025     Document Type: Article

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