Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water

Food Microbiology

Volumn 50, Issue , 2015, Pages 102-108

  Pinto, Loris ^a   Ippolito, Antonio ^b   Baruzzi, Federico ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Neutral electrolyzed water; Ready to eat vegetables; Spoilage Pseudomonas spp; Water disinfection

Indexed keywords

BACTERIA (MICROORGANISMS); CICHORIUM INTYBUS; ENTEROBACTERIACEAE; LACTUCA; PSEUDOMONAS;

BICARBONATE; CHLORINE; DISINFECTANT AGENT; POTASSIUM CHLORIDE; SODIUM CHLORIDE; WATER;

BACTERIAL COUNT; BACTERIAL LOAD; CHEMISTRY; CHICORY; DRUG EFFECTS; ECONOMICS; ELECTROLYSIS; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD CONTROL; LETTUCE; MICROBIOLOGY; PHYSIOLOGY; PREVENTION AND CONTROL; PROCEDURES; PSEUDOMONAS; VEGETABLE;

BACTERIAL LOAD; CHICORY; CHLORINE; COLONY COUNT, MICROBIAL; DISINFECTANTS; ELECTROLYSIS; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD MICROBIOLOGY; LETTUCE; POTASSIUM CHLORIDE; PSEUDOMONAS; SODIUM BICARBONATE; SODIUM CHLORIDE; VEGETABLES; WATER;

EID: 84928684254     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.04.003     Document Type: Article

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