Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat, and reduction of Escherichia coli O157:H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide, drying, and dry heat-Reference-Cited by-同舟云学术

Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat, and reduction of Escherichia coli O157:H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide, drying, and dry heat

Published:2016-04 Issue: Volume:54 Page:127-132
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Choi Seonyeong,Beuchat Larry R.,Kim Hoikyung,Ryu Jee-Hoon

Funder

Korea government (MSIP)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference27 articles.

1. Reduction of Escherichia coli O157:H7 on radish seeds by sequential application of aqueous chlorine dioxide and dry-heat treatment;Bang;Lett. Appl. Microbiol.,2011

2. Inactivation of Escherichia coli O157:H7 on radish seeds by sequential treatments with chlorine dioxide, drying, and dry heat without loss of seed viability;Bang;Appl. Environ. Microbiol.,2011

3. Hot water treatments to inactivate Escherichia coli O157:H7 and Salmonella in mung bean seeds;Bari;J. Food Prot.,2008

4. A multistate outbreak of Escherichia coli O157:H7 infections linked to alfalfa sprouts grown from contaminated seeds;Breuer;Emerg. Infect. Dis. J.,2001

5. Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes;Callejón;Foodborne Pathogens Dis.,2015

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