Antimicrobial coating with organic acids and essential oil for the enhancement of safety and shelf life of grape tomatoes

Author:

Jin Tony Z.,Fan Xuetong,Mukhopadhyay Sudarsan

Funder

Agricultural Research Service

Zhejiang Academy of Agricultural Sciences

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference25 articles.

1. Determination of acceptable firmness and color values of tomatoes;Batu;J. Food Eng.,2004

2. Increased resistance to nalidixic acid and ciprofloxacin in salmonella isolates from the sub Himalayan region;Bhagra;Int. J. Res. Med. Sci.,2017

3. Multistate outbreaks of foodborne illness in the United States Associated with fresh produce from2010 to 2017;Carstens;Frontiers in Microbiology,2019

4. Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate;Chen;International Journal of Food Microbiology,2012

5. Outbreak of unusual H2S-negative monophasic salmonella typhimurium strain likely associated with small tomatoes, Sweden, August to October 2019;Colombe;Eurosurveillance.,2019

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