Reduction of Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water-Reference-Cited by-同舟云学术

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Reduction of Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water

Published:2011-05 Issue:5 Volume:22 Page:792-796
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zhang Chunling,Lu Zhanhui,Li Yongyu,Shang Yuchao,Zhang Gong,Cao Wei

Funder

National Natural Science Foundation of China

University of the Ministry of Education, China

Ministry of Agriculture, China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference24 articles.

1. Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables;Abadias;International Journal of Food Microbiology,2008

2. Disinfection effects of electrolyzed oxidizing water on suppressing fruit rot of pear caused by Botryosphaeria berengeriana;Al-Haq;Food Research International,2002

3. Principle of formation of electrolytic water;Anonymous,1997

4. Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs;Cao;International Journal of Food Microbiology,2009

5. Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions;Cui;Journal of Food Engineering,2009

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5. General Over View of Composition, Use in Human Nutrition, Process of Sprouting, Change in Composition During Sprouting, Parameters Affecting Nutritional Quality During Sprouting, Benefits of Sprouts, Nutritional Value and Food Safety Issues of Cereals/Pseudo Cereal Sprouts;Advances in Plant Sprouts;2023

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