Postharvest control of Escherichia coli O157:H7 on romaine lettuce using a novel pelargonic acid sanitizer

Author:

Cimowsky Samuel,Kumar Govindaraj Dev,Biscaia Ribeiro da Silva Andre Luiz,White Elizabeth,Kerr William L.,Rodrigues Camila,Juneja Vijay K.,Dunn Laurel L.

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 biofilm formation through inhibition of quorum sensing;Abdullah;Journal of Food Science & Technology,2020

2. Application of chitosan edible coating on fresh strawberry fruit (Fragaria sp. 'Holibert') during storage in a tropical environment;Affan;International Society for Horticultural Science,2018

3. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce;Allende;Food Microbiology,2006

4. Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite;Bachelli;Brazilian Journal of Microbiology,2014

5. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri;Bagamboula;Food Microbiology,2004

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