Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind-Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization-Reference-Cited by-同舟云学术

Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind-Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization

Published:2018-02-28 Issue:4 Volume:83 Page:1025-1031
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bezanson Greg S.¹^ORCID,Ells Timothy C.¹,Fan Lihua¹^ORCID,Forney Charles F.¹^ORCID,LeBlanc Denyse I.¹

Affiliation:

1. Agriculture and AgriFood Canada; Kentville Research and Development Centre; 32 Main Street Kentville Nova Scotia B4N 1J5 Canada

Funder

Agricultural Innovation Program

Agriculture and Agri-Food Canada

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14082/fullpdf

Reference36 articles.

1. Surface pasteurization of whole fresh cantaloupes inoculated with Salmonella Poona or Escherichia coli;Annous;Journal of Food Protection,2004

2. Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes;Annous;Journal of Food Protection,2013

3. Effectiveness of superheated steam for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Enteritidis phage type 30, and Listeria monocytogenes on almonds and pistachios;Ban;International Journal of Food Microbiology,2016

4. Recovery of surface bacteria from and surface sanitization of cantaloupes;Barak;Journal of Food Protection,2003

5. Variation in biofilm formation among strains of Listeria monocytogenes;Borucki;Applied and Environmental Microbiology,2003

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3. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains;Food Microbiology;2019-05-29