Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes

International Journal of Food Microbiology

Volumn 193, Issue , 2015, Pages 59-67

  Yun, Juan ^a,c   Fan, Xuetong ^b   Li, Xihong ^a   Jin, Tony Z ^b   Jia, Xiaoyu ^a   Mattheis, James P ^d  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c Tianjin Gasin Donghui Preservation Technologies CoLtd   (China)

^d AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Color; Essential oil; Firmness; Salmonella; SEM; Zein

Indexed keywords

ASCORBIC ACID; ESSENTIAL OIL; ZEIN; ALLYL ISOTHIOCYANATE; ANTIINFECTIVE AGENT; VEGETABLE OIL;

ARTICLE; BACTERIAL COUNT; BACTERIUM DETECTION; CINNAMON; FOOD COATING; FOOD QUALITY; FOOD STORAGE; FRUIT COLOR; FRUIT FIRMNESS; NONHUMAN; SALMONELLA TYPHIMURIUM; SCANNING ELECTRON MICROSCOPY; SEROTYPE; TOMATO; CHEMISTRY; CINNAMOMUM ZEYLANICUM; DRUG EFFECTS; FOOD CONTROL; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; MICROBIAL VIABILITY; MICROBIOLOGY; MUSTARD; PROCEDURES; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; STANDARDS;

LYCOPERSICON ESCULENTUM VAR. CERASIFORME; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM;

ANTI-INFECTIVE AGENTS; CINNAMOMUM ZEYLANICUM; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUIT; LYCOPERSICON ESCULENTUM; MICROBIAL VIABILITY; MUSTARD PLANT; OILS, VOLATILE; PLANT OILS; SALMONELLA TYPHIMURIUM; ZEIN;

EID: 84908323597     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.10.013     Document Type: Article

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