Combination treatment of chlorine dioxide gas and aerosolized sanitizer for inactivating foodborne pathogens on spinach leaves and tomatoes

International Journal of Food Microbiology

Volumn 207, Issue , 2015, Pages 103-108

  Park, Sang Hyun ^a,b   Kang, Dong Hyun ^a,b  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Chlorine dioxide gas; Escherichia coli O157:H7; Listeria monocytogenes; Salmonella Typhimurium; Spinach; Tomato

Indexed keywords

CHLORINE DIOXIDE; PERACETIC ACID; CHLORINE DERIVATIVE; DISINFECTANT AGENT; OXIDE;

AEROSOL; ARTICLE; BACTERIAL SURVIVAL; COLONY FORMING UNIT; CONTROLLED STUDY; ESCHERICHIA COLI O157; FOOD COLOR; FOOD CONTROL; FOOD QUALITY; FOOD STORAGE; FOOD TEXTURE; GAS; LISTERIA MONOCYTOGENES; NONHUMAN; PLANT LEAF; REDUCTION; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; SPINACH; TOMATO; BACTERIAL COUNT; BACTERIUM; DRUG EFFECTS; MICROBIAL VIABILITY; MICROBIOLOGY; PROCEDURES; VEGETABLE;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; LYCOPERSICON ESCULENTUM; SALMONELLA TYPHIMURIUM; SPINACIA OLERACEA;

BACTERIA; CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; DISINFECTANTS; FOOD MICROBIOLOGY; LYCOPERSICON ESCULENTUM; MICROBIAL VIABILITY; OXIDES; PERACETIC ACID; SPINACIA OLERACEA; VEGETABLES;

EID: 84930204953     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.04.044     Document Type: Article

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