Efficacy of Sodium Hypochlorite and Acidified Sodium Chlorite in Preventing Browning and Microbial Growth on Fresh-Cut Produce

The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic bro...

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Detalles Bibliográficos
Autores principales: Sun, Shih Hui, Kim, Su Jin, Kwak, Soo Jin, Yoon, Ki Sun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2012
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866743/
https://www.ncbi.nlm.nih.gov/pubmed/24471086
http://dx.doi.org/10.3746/pnf.2012.17.3.210

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866743/
https://www.ncbi.nlm.nih.gov/pubmed/24471086
http://dx.doi.org/10.3746/pnf.2012.17.3.210

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