Escherichia coli and Cronobacter sakazakii in ‘Tommy Atkins’ minimally processed mangos: Survival, growth and effect of UV-C and electrolyzed water

Food Microbiology

Volumn 70, Issue , 2018, Pages 49-54

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

^a UNIVERSITY OF ALGARVE   (Portugal)

Author keywords

Cronobacter sakazakii; Electrolyzed water; Escherichia coli; Mango; Ultraviolet

Indexed keywords

DISINFECTANT AGENT; WATER;

CHEMISTRY; CRONOBACTER SAKAZAKII; DISINFECTION; DRUG EFFECTS; ELECTROLYSIS; ESCHERICHIA COLI; EVALUATION STUDY; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; MANGIFERA; MICROBIOLOGY; PROCEDURES; RADIATION RESPONSE; ULTRAVIOLET RADIATION;

CRONOBACTER SAKAZAKII; DISINFECTANTS; DISINFECTION; ELECTROLYSIS; ESCHERICHIA COLI; FOOD PRESERVATION; FRUIT; MANGIFERA; ULTRAVIOLET RAYS; WATER;

EID: 85029511645     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2017.09.008     Document Type: Article

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