Reduction of Escherichia coli O157, Listeria monocytogenes and Salmonella enterica sv. Typhimurium populations on fresh-cut bell pepper using gaseous ozone

Food Control

Volumn 46, Issue , 2014, Pages 304-311

  Alwi, Nurul A ^a   Ali, Asgar ^a  

^a UNIVERSITY OF NOTTINGHAM MALAYSIA CAMPUS   (Malaysia)

Author keywords

Food borne; Oxidizing agent; Ozone fumigation; Sanitization treatment

Indexed keywords

EID: 84902303551     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.05.037     Document Type: Article

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