Survival of Salmonella Typhimurium and Escherichia coli O157 : H7 on blueberries and impacts on berry quality during 12 weeks of frozen storage after washing with combinations of sodium dodecyl sulfate and organic acids or hydrogen peroxide-Reference-Cited by-同舟云学术

Survival of Salmonella Typhimurium and Escherichia coli O157 : H7 on blueberries and impacts on berry quality during 12 weeks of frozen storage after washing with combinations of sodium dodecyl sulfate and organic acids or hydrogen peroxide

Published:2021-12-28 Issue: Volume: Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Li Yingying¹,Wu Changqing¹^ORCID

Affiliation:

1. Department of Animal and Food Sciences University of Delaware Newark Delaware USA

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12953

Reference19 articles.

1. The effect of freezing method and frozen storage conditions on the microstructure of wild blueberries as observed by cold-stage scanning electron microscopy

2. Andrews W. H. Jacobson A. &Hammack T.(2011).Chapter 5: Salmonella.Bacteriological analytical manual. Retrieved fromhttp://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070149.htm

3. Freezing: an underutilized food safety technology?

4. Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

5. The survival and recovery of Salmonella typhimurium phage type U285 in frozen meats and tryptone soya yeast extract broth

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