Inactivation of foodborne pathogens on fresh produce by combined treatment with UV-C radiation and chlorine dioxide gas, and mechanisms of synergistic inactivation

Food Control

Volumn 92, Issue , 2018, Pages 331-340

  Park, Sang Hyun ^a,b   Kang, Jun Won ^a,b   Kang, Dong Hyun ^a,b  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Chlorine dioxide gas; Escherichia coli O157:H7; Listeria monocytogenes; Salmonella typhimurium; Spinach; Tomato; UV C radiation

Indexed keywords

EID: 85048005292     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2018.04.059     Document Type: Article

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