Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs

Food Microbiology

Volumn 51, Issue , 2015, Pages 74-80

  Lee, Hanna ^a   Kim, Jung Eun ^a   Chung, Myong Soo ^b   Min, Sea C ^a  

^a Seoul Women University   (South Korea)

^b Ewha Womans University   (South Korea)

Author keywords

Cabbage; Cold plasma; Fig; Food safety; Lettuce; Non thermal processing

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA; ESCHERICHIA COLI; LACTUCA; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

PLASMA GAS;

BACTERIAL COUNT; BRASSICA; ESCHERICHIA COLI O157; FICUS; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; HUMAN; LETTUCE; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; MICROBIOLOGY; PLASMA GAS; PROCEDURES; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM;

BRASSICA; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FICUS; FOOD SAFETY; HUMANS; LETTUCE; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; PLASMA GASES; SALMONELLA TYPHIMURIUM;

EID: 84930648529     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.05.004     Document Type: Article

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