Comparison of effects of mild heat combined with lactic acid on Shiga toxin producing Escherichia coli O157:H7, O103, O111, O145 and O26 inoculated to spinach and soybean sprout

Food Control

Volumn 50, Issue , 2015, Pages 184-189

  Dikici, Abdullah ^a   Koluman, Ahmet ^b   Calicioglu, Mehmet ^c  

^a TUNCELI UNIVERSITY   (Turkey)

^b National Food Reference Laboratory   (Turkey)

^c FIRAT UNIVERSITY   (Turkey)

Author keywords

Decontamination; E. coli O157:H7; Fresh produce; Mild heat; Non O157 Shiga toxin producing E. coli; Organic acids

Indexed keywords

EID: 84907481685     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.08.038     Document Type: Article

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