Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat

Food Microbiology

Volumn 53, Issue , 2016, Pages 165-171

  Luo, Ke ^a   Oh, Deog Hwan ^a  

^a Kangwon National University   (South Korea)

Author keywords

Fresh cut bell pepper; Hurdle technology; Slightly acidic electrolyzed water; Ultrasound; Weibull model

Indexed keywords

ACID;

BACTERIAL COUNT; CHEMISTRY; DRUG EFFECTS; EVALUATION STUDY; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEAT; KINETICS; LISTERIA MONOCYTOGENES; MICROBIOLOGY; PEPPER; PH; PROCEDURES; RADIATION RESPONSE; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; ULTRASOUND;

ACIDS; CAPSICUM; COLONY COUNT, MICROBIAL; FOOD PRESERVATION; FRUIT; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; KINETICS; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; ULTRASONICS;

EID: 84943148583     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.09.014     Document Type: Article

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