Effect of wet steam on the survival of Salmonella and Listeria monocytogenes cells attached to Hass whole avocado-Reference-Cited by-同舟云学术

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Effect of wet steam on the survival of Salmonella and Listeria monocytogenes cells attached to Hass whole avocado

Published:2023-07 Issue: Volume:184 Page:115071
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

García-Frutos Ramón,Martínez-Gonzáles Nanci Edid^ORCID,Martínez-Chávez Liliana,Gutiérrez-González Porfirio,Moscoso-Sánchez Francisco Javier,Macías-Rodríguez María Esther

Funder

University of Guadalajara

Universidad Autónoma de Aguascalientes

Instituto Tecnológico y de Estudios Superiores de Occidente, Universidad Jesuita de Guadalajara

National Science and Technology Council

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Surface pasteurization of whole fresh cantaloupes inoculated with Salmonella Poona or Escherichia coli;Annous;Journal of Food Protection,2004

2. Biofilms in fresh fruit and vegetables;Annous,2009

3. Comparative evaluation of methods for counting surviving biofilm cells adhering to a polyvinyl chloride surface exposed to chlorine or drying;Asséré;Journal of Applied Microbiology,2008

4. Ultrasound-steam combination process for microbial decontamination and heat transfer enhancement;Basumatary;Journal of Food Process Engineering,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Wet steam method for reducing attached cells of Salmonella and Listeria monocytogenes on Hass avocado;MethodsX;2024-06

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