Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp. enterica on strawberries-Reference-Cited by-同舟云学术

Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp. enterica on strawberries

Published:2017-01 Issue: Volume:241 Page:23-29
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

do Rosário Denes Kaic Alves,da Silva Mutz Yhan,Peixoto Jaqueline Moreira Curtis,Oliveira Syllas Borburema Silva,de Carvalho Raquel Vieira,Carneiro Joel Camilo Souza,de São José Jackline Freitas Brilhante,Bernardes Patrícia Campos

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference46 articles.

1. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments;Abadias;Int. J. Food Microbiol.,2008

2. Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life;Aday;LWT Food Sci. Technol.,2014

3. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound;Afari;Food Control,2016

4. Influence of cultivar and culture system on nutritional and organoleptic quality of strawberry: influence of cultivar and culture system on strawberry;Akhatou;J. Sci. Food Agric.,2014

5. Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries;Alexandre;J. Food Eng.,2012

Cited by 72 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. Efficacy and antibacterial mechanism of high‐frequency ultrasound combined with sodium hypochlorite against E. coliO157:H7;Journal of Food Process Engineering;2024-09

2. Biofilm formation in food industries: Challenges and control strategies for food safety;Food Research International;2024-08

3. Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta‐analysis;Comprehensive Reviews in Food Science and Food Safety;2024-07

4. Combined peracetic acid: power ultrasound disinfection process enhances bioactive compounds and preserves quality attributes of fresh-cut lettuce (cv. Vera);Discover Food;2024-02-29

5. Principles and Applications of Non-Thermal Technologies for Meat Decontamination;Food Science of Animal Resources;2024-01