Effect of gaseous ozone and hot water on microbial and sensory quality of cantaloupe and potential transference of Escherichia coli O157:H7 during cutting-Reference-Cited by-同舟云学术

Effect of gaseous ozone and hot water on microbial and sensory quality of cantaloupe and potential transference of Escherichia coli O157:H7 during cutting

Published:2008-02 Issue:1 Volume:25 Page:162-168
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Selma María V.,Ibáñez Ana M.,Allende Ana,Cantwell Marita,Suslow Trevor

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference43 articles.

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5. CDC, Centers for Disease Control and Prevention (1991) Multistage outbreak of Salmonella poona infections- US and Canada. Morbidity Mortality Wkly. Rep. 40, 549–552.

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