Reduction of Salmonella enterica serotype Poona and background microbiota on fresh-cut cantaloupe by electron beam irradiation

International Journal of Food Microbiology

Volumn 202, Issue , 2015, Pages 66-72

  Palekar, Mangesh P ^a   Taylor, T Matthew ^a   Maxim, Joseph E ^a   Castillo, Alejandro ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Cantaloupe; Electron beam; Food safety; Fresh cut produce; Irradiation; Salmonella

Indexed keywords

LACTIC ACID;

ALANINE DOSIMETRY; ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL VIABILITY; CANTALOUPE; COLONY FORMING UNIT; CONTROLLED STUDY; ELECTRON BEAM; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; FOOD QUALITY; FRUIT STORAGE; LACTIC ACID BACTERIUM; MICROFLORA; MOULD; NONHUMAN; PH MEASUREMENT; RADIATION DOSE DISTRIBUTION; RADIATION DOSE ESCALATION; RADIATION DOSE REDUCTION; REDUCTION; SALMONELLA ENTERICA SEROTYPE POONA; SALMONELLA ENTERICA SUBSP. ENTERICA; SURFACE PROPERTY; YEAST; BACTERIAL LOAD; FOOD CONTROL; FOOD IRRADIATION; FRUIT; FUNGUS; MELON; MICROBIOLOGY; PH; PROCEDURES; RADIATION RESPONSE; SALMONELLA ENTERICA; STANDARDS; TIME;

BACTERIA (MICROORGANISMS); CUCUMIS MELO; FUNGI; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA POONA;

BACTERIAL LOAD; CUCUMIS MELO; FOOD IRRADIATION; FOOD MICROBIOLOGY; FRUIT; FUNGI; HYDROGEN-ION CONCENTRATION; SALMONELLA ENTERICA; TIME FACTORS;

EID: 84924975926     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.02.001     Document Type: Article

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