Influence of Exposure Time, Shear Stress, and Surfactants on Detachment of Escherichia coli O157:H7 from Fresh Lettuce Leaf Surfaces During Washing Process

Food and Bioprocess Technology

Volumn 11, Issue 3, 2018, Pages 621-633

  Huang, Kang ^a   Tian, Yuyang ^b   Salvi, Deepti ^b   Karwe, Mukund ^b   Nitin, Nitin ^a,c  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b RUTGERS UNIVERSITY   (United States)

^c Univ of California   (United States)

Author keywords

Bacterial detachment; Escherichia coli O157:H7; Fresh produce; Numerical simulation; Shear stress; Surfactant

Indexed keywords

BACTERIA; BIOLUMINESCENCE; COMPUTER SIMULATION; ESCHERICHIA COLI; NUMERICAL MODELS; PHOSPHORESCENCE; ROTATING DISKS; SHEAR FLOW; SURFACE ACTIVE AGENTS; WASHING;

BACTERIAL DETACHMENT; BACTERIAL POPULATION; BIOLUMINESCENCE IMAGING; ESCHERICHIA COLI O157:H7; FRESH PRODUCE; INDUSTRIAL PRACTICES; PROCESSING CONDITION; SPOILAGE MICROORGANISMS;

SHEAR STRESS;

EID: 85037348649     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-017-2038-5     Document Type: Article

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