Growth of Escherichia coli and Listeria monocytogenes on radish microgreens washed with sodium hypochlorite during storage

Author:

Choi Song-YiORCID,Chu Hyen Jin,Rajalingam Nagendran,Chae Hyo Bin,Yoon Jae-Hyun,Hwang Injun,Kim Se-RiORCID

Funder

Rural Development Administration

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference26 articles.

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2. Callejon RM, Rodriguez-Naranjo MI, Ubeda C, Hornedo-Ortega R, Garcia-Parrilla MC, Troncoso AM. Reported foodborne outbreaks due to fresh produce in the United States and European Union: Trends and causes. Foodborne Pathog Dis, 12, 32-38 (2015) 10.1089/fpd.2014.1821, 25587926

3. Carstens CK, Salazar JK, Darkoh C. Multistate outbreaks of foodborne illness in the United States associated with fresh produce from 2010-2017. Front Microbiol, 10, 2667 (2019) 10.3389/fmicb.2019.02667, 31824454, PMC6883221

4. Choi MR, Lee SY. Inhibitory effects of chlorine dioxide and a commercial chlorine sanitizer against foodborne pathogens on lettuce. Korean J Food Cook Sci, 24, 445-451 (2008)

5. Elano RR, Kitagawa T, Bari ML, Kawasaki S, Kawamoto S, Inatsu Y. Comparison of the effectiveness of acidified sodium chlorite and sodium hypochlorite in reducing Escherichia coli. Foodborne Pathog Dis, 7, 1481-1489 (2010) 10.1089/fpd.2010.0595, 20704504

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