Efficacy of Slightly Acidic Electrolyzed Water and UV-Ozonated Water Combination for Inactivating Escherichia Coli O157:H7 on Romaine and Iceberg Lettuce during Spray Washing Process

Journal of food science

Volumn 81, Issue 7, 2016, Pages M1743-M1748

  Pang, Yu Hsin ^a   Hung, Yen Con ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

lettuce; ozonated water; slightly acidic electrolyzed water; spray washing; UV

Indexed keywords

OZONE; WATER;

BACTERIAL COUNT; CHEMISTRY; DISINFECTION; DRUG EFFECTS; ELECTROLYSIS; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; LETTUCE; MICROBIOLOGY; PH; PLANT LEAF; PROCEDURES; ULTRAVIOLET RADIATION;

COLONY COUNT, MICROBIAL; DISINFECTION; ELECTROLYSIS; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LETTUCE; OZONE; PLANT LEAVES; ULTRAVIOLET RAYS; WATER;

EID: 85027957210     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13364     Document Type: Article

References (21)