Interactions between sanitizers and packaging gas compositions and their effects on the safety and quality of fresh-cut onions (Allium cepa L.)

International Journal of Food Microbiology

Volumn 218, Issue , 2016, Pages 105-113

  Page, Natalie ^a   González Buesa, Jaime ^a,b   Ryser, Elliot T ^a   Harte, Janice ^a   Almenar, Eva ^a  

^a Michigan State University   (United States)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Diced onions; In package atmospheres; Salmonella Typhimurium; Sanitizers; Spoilage microorganisms

Indexed keywords

ALCOHOL; CARBON DIOXIDE; CHLORINE DIOXIDE; HYPOCHLORITE SODIUM; OXYGEN; PERACETIC ACID; POLYETHYLENE TEREPHTHALATE; POLYLACTIC ACID; CHLORINE DERIVATIVE; DISINFECTANT AGENT; OXIDE;

AEROBIC BACTERIUM; ARTICLE; ATMOSPHERE; CONSUMER; CONTROLLED ATMOSPHERE; FOOD PACKAGING; FOOD SAFETY; FOOD STORAGE; MESOPHILE; MICROBIAL GROWTH; MICROBIAL RESPIRATION; MOULD; NONHUMAN; ONION; PH; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; SENSORY ANALYSIS; YEAST; BACTERIAL COUNT; DISINFECTION; DRUG EFFECTS; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY; PROCEDURES; PRODUCT SAFETY; SAFETY; VEGETABLE;

CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTANTS; DISINFECTION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; MICROBIAL SENSITIVITY TESTS; ONIONS; OXIDES; PERACETIC ACID; SAFETY; SALMONELLA TYPHIMURIUM; SODIUM HYPOCHLORITE; VEGETABLES; YEASTS;

EID: 84949206615     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.11.017     Document Type: Article

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