Survival and growth of Cronobacter sakazakii on fresh-cut fruit and the effect of UV-C illumination and electrolyzed water in the reduction of its population

International Journal of Food Microbiology

Volumn 231, Issue , 2016, Pages 10-15

  Santo, David ^a   Graça, Ana ^a   Nunes, Carla ^a   Quintas, Célia ^a  

^a UNIVERSITY OF ALGARVE   (Portugal)

Author keywords

Acidic electrolyzed water; Cronobacter sakazakii; Fresh cut fruit; Neutral electrolyzed water; Ultraviolet C

Indexed keywords

HYPOCHLORITE SODIUM; WATER;

ADAPTATION; APPLE; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; COLONY FORMING UNIT; CONTROLLED STUDY; CRONOBACTER SAKAZAKII; ELECTROLYSIS; FOOD QUALITY; FOOD SAFETY; ILLUMINATION; INCUBATION TEMPERATURE; MUSKMELON; NONHUMAN; PEAR; RADIATION DOSE; REFRIGERATION; ULTRAVIOLET C RADIATION; ARTIFICIAL MILK; BACTERIAL COUNT; FOOD CONTROL; FOOD HANDLING; FRUIT; HUMAN; INFANT; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES; PRODUCT SAFETY; RADIATION RESPONSE; TEMPERATURE; ULTRAVIOLET RADIATION;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CRONOBACTER SAKAZAKII; FOOD HANDLING; FOOD MICROBIOLOGY; FRUIT; HUMANS; INFANT; INFANT FORMULA; TEMPERATURE; ULTRAVIOLET RAYS;

EID: 84965013765     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.04.023     Document Type: Article

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