Implication of Sodium Hypochlorite as a Sanitizer in Ready-to-Eat Salad Processing and Advantages of the Use of Alternative Rapid Bacterial Detection Methods

The use of disinfection agents in the washing processing of ready-to-eat (RTE) vegetables, especially sodium hypochlorite, is a common industrial practice performed to enhance microbiological quality. However, some studies have reported a restart of bacterial growth and a substantial increase in bac...

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Detalles Bibliográficos
Autores principales: Arienzo, Alyexandra, Gallo, Valentina, Tomassetti, Federica, Antonini, Giovanni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453429/
https://www.ncbi.nlm.nih.gov/pubmed/37628019
http://dx.doi.org/10.3390/foods12163021

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453429/
https://www.ncbi.nlm.nih.gov/pubmed/37628019
http://dx.doi.org/10.3390/foods12163021

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