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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...
Autores principales: | Sun, Shih Hui, Kim, Su Jin, Kwak, Soo Jin, Yoon, Ki Sun |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Korean Society of Food Science and Nutrition
2012
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Materias: | |
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 |
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