Lethal and Sublethal Action of Acetic Acid on Salmonella In Vitro and on Cut Surfaces of Apple Slices-Reference-Cited by-同舟云学术

Lethal and Sublethal Action of Acetic Acid on Salmonella In Vitro and on Cut Surfaces of Apple Slices

Published:2003-11 Issue:9 Volume:68 Page:2793-2798
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LIAO C. H.,SHOLLENBERGER L. M.,PHILLIPS J. G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05807.x/fullpdf

Reference32 articles.

1. Counts of Six Types of Bacteria on Lamb Carcasses Dipped or Sprayed with Acetic Acid at 25° or 55°C and Stored Vacuum Packaged at 0°C

2. LR Beuchat . 1998 . Surface decontamination of fruits and vegetables eaten raw: a review. World Health Organization, Food Safety Unit WHO/FSF/FOS/982. Available from: http://www.who.int/fsf/fos982~1.pdf. Accessed 25 July 2001.

3. Standardization of a Method To Determine the Efficacy of Sanitizers in Inactivating Human Pathogenic Microorganisms on Raw Fruits and Vegetables

4. Survival of HeatedStreptococcus faecalisas Affected by Phase of Growth and Incubation Temperature after Thermal Exposure

5. Efficacy of Spray Application of Chlorinated Water in Killing Pathogenic Bacteria on Raw Apples, Tomatoes, and Lettuce

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