Repeated Quick Hot-and-Chilling Treatments for the Inactivation of Escherichia coli O157:H7 in Mung Bean and Radish Seeds
Author:
Affiliation:
1. Food Hygiene Laboratory, National Food Research Institute, Tsukuba, Japan.
2. Instrumentation and Information Engineering Laboratory, National Food Research Institute, Tsukuba, Japan.
Publisher
Mary Ann Liebert Inc
Subject
Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology
Link
http://www.liebertpub.com/doi/pdf/10.1089/fpd.2008.0143
Reference22 articles.
1. Optimal conditions for mutagenesis by N-methyl-N′-nitro-N-nitrosoguanidine in escherichia coli K12
2. Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa Seeds
3. Hot Water Treatments To Inactivate Escherichia coli O157:H7 and Salmonella in Mung Bean Seeds
4. Chemical and Irradiation Treatments for Killing Escherichia coli O157:H7 on Alfalfa, Radish, and Mung Bean Seeds
5. Combined effects of water activity, temperature and chemical treatments on the survival of Salmonella and Escherichia coli O157:H7 on alfalfa seeds
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