Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh-cut Kale

Journal of Food Science

Volumn 80, Issue 6, 2015, Pages M1277-M1284

  Mansur, Ahmad Rois ^a   Oh, Deog Hwan ^a  

^a Kangwon National University   (South Korea)

Author keywords

Fresh cut kale; Pathogenic bacteria; Slightly acidic electrolyzed water; Spoilage microorganisms; Thermosonication

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; PSEUDOMONAS;

ANTIINFECTIVE AGENT; CHLORINE; HYPOCHLORITE SODIUM; WATER;

BACTERIAL COUNT; BRASSICA; DRUG EFFECTS; ELECTROLYSIS; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; LISTERIA MONOCYTOGENES; MICROBIOLOGY; PH; PROCEDURES; ULTRASOUND;

ANTI-INFECTIVE AGENTS; BRASSICA; CHLORINE; COLONY COUNT, MICROBIAL; ELECTROLYSIS; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; SODIUM HYPOCHLORITE; SONICATION; ULTRASONIC WAVES; WATER;

EID: 84931274694     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12888     Document Type: Article

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