Effects of UV-C treatment on inactivation of Salmonella enterica and Escherichia coli O157: H7 on grape tomato surface and stem scars, microbial loads, and quality

Food Control

Volumn 44, Issue , 2014, Pages 110-117

  Mukhopadhyay, S ^a   Ukuku, D O ^a   Juneja, V ^a   Fan, X ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Color; Escherichia coli O157:H7; Salmonella enterica; Texture; Tomatoes; Ultraviolet treatment

Indexed keywords

EID: 84898793445     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.03.027     Document Type: Article

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