Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157: H7, total microbiota and color of packaged spinach and lettuce

International Journal of Food Microbiology

Volumn 220, Issue , 2016, Pages 6-18

  Poimenidou, Sofia V ^a   Bikouli, Vasiliki C ^a   Gardeli, Chryssavgi ^a   Mitsi, Christina ^a   Tarantilis, Petros A ^a   Nychas, George John ^a   Skandamis, Panagiotis N ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Combined treatments; Decontamination; Escherichia coli O157:H7; Lettuce; Natural antimicrobials; Spinach

Indexed keywords

ANTIINFECTIVE AGENT; LACTIC ACID; ORIGANUM VULGARE EXTRACT; PLANT EXTRACT; UNCLASSIFIED DRUG; VINEGAR; WATER; ACETIC ACID;

ANTIMICROBIAL ACTIVITY; AQUEOUS SOLUTION; ARTICLE; BACTERIAL GROWTH; BACTERIAL LOAD; CHLORINATION; COLONY FORMING UNIT; COMPARATIVE STUDY; ENVIRONMENTAL TEMPERATURE; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD PACKAGING; LETTUCE; LIMIT OF DETECTION; MICROFLORA; NONHUMAN; OREGANO; REDUCTION; SPINACH; STORAGE TEMPERATURE; BACTERIAL COUNT; CHEMISTRY; COLOR; DRUG EFFECTS; FOOD CONTROL; FOOD HANDLING; MICROBIOLOGY; ORIGANUM; PROCEDURES; STANDARDS;

ACETIC ACID; ANTI-INFECTIVE AGENTS; COLONY COUNT, MICROBIAL; COLOR; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; LETTUCE; ORIGANUM; PLANT EXTRACTS; SPINACIA OLERACEA;

EID: 84953333403     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.12.013     Document Type: Article

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