Removal of Salmonella enterica Enteritidis and Escherichia coli from green peppers and melons by ultrasound and organic acids

International Journal of Food Microbiology

Volumn 190, Issue , 2014, Pages 9-13

  São José, Jackline Freitas Brilhante de ^a   de Medeiros, Hiasmyne Silva ^b   Bernardes, Patrícia Campos ^a   de Andrade, Nélio José ^b  

^a FEDERAL UNIVERSITY OF ESPÍRITO SANTO   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Bacterial adhesion; Fruits; Organic acids; Roughness; Ultrasound; Vegetables

Indexed keywords

CARBOXYLIC ACID; LACTIC ACID;

ARTICLE; BACTERIUM ADHERENCE; BACTERIUM CONTAMINATION; COLONY FORMING UNIT; ESCHERICHIA COLI; FOOD PROCESSING; HYDROPHOBICITY; MELON; NONHUMAN; PLATE COUNT; SALMONELLA ENTERITIDIS; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; SWEET PEPPER; ULTRASOUND; BACTERIAL COUNT; CUCURBITACEAE; DRUG EFFECTS; FOOD CONTROL; FRUIT; MICROBIOLOGY; PEPPER; PHYSIOLOGY; PROCEDURES; RADIATION RESPONSE; SALMONELLA ENTERICA SEROVAR ENTERITIDIS; VEGETABLE; BACTERIAL CLEARANCE; LETTUCE; PRESSURE GRADIENT; QUALITATIVE ANALYSIS; THERMODYNAMICS;

BACTERIAL ADHESION; CAPSICUM; CARBOXYLIC ACIDS; COLONY COUNT, MICROBIAL; CUCURBITACEAE; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FRUIT; SALMONELLA ENTERITIDIS; VEGETABLES;

BACTERIA (MICROORGANISMS); CAPSICUM; ESCHERICHIA COLI; SALMONELLA ENTERICA;

EID: 84906771396     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.08.015     Document Type: Article

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