Reduction of Salmonella enterica on the surface of eggshells by sequential treatment with aqueous chlorine dioxide and drying

International Journal of Food Microbiology

Volumn 210, Issue , 2015, Pages 84-87

  Choi, Seonyeong ^a   Park, Sunhyung ^a   Kim, Yoonsook ^b   Kim, Byeong sam ^b   Beuchat, Larry R ^c   Hoikyung, Kim ^d   Ryu, Jee Hoon ^a  

^a Korea University   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c UNIVERSITY OF GEORGIA   (United States)

^d Wonkwang University   (South Korea)

Author keywords

Chlorine dioxide; Drying; Eggshells; Salmonella enterica; Synergistic effect

Indexed keywords

CHLORINE DIOXIDE; HYPOCHLORITE SODIUM; STERILE WATER; CHLORINE DERIVATIVE; DISINFECTANT AGENT; OXIDE;

ARTICLE; BACTERICIDAL ACTIVITY; BACTERIUM CARRIER; CHICKEN; COLONY FORMING UNIT; CONTROLLED STUDY; EGG; EGG SHELL; FECES; HUMIDITY; LETHALITY; NONHUMAN; SALMONELLA ENTERICA; BACTERIAL COUNT; DESICCATION; DRUG EFFECTS; FOOD CONTROL; MICROBIAL VIABILITY; PHYSIOLOGY; PROCEDURES;

SALMONELLA ENTERICA;

CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; DESICCATION; DISINFECTANTS; FOOD MICROBIOLOGY; MICROBIAL VIABILITY; OXIDES; SALMONELLA ENTERICA; SODIUM HYPOCHLORITE;

EID: 84934888398     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.06.009     Document Type: Article

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