Microbial reduction efficacy of various disinfection treatments on fresh-cut cabbage

To reduce the pathogenic microorganisms of fresh-cut vegetables, various sanitizers applied at different concentrations and against four different bacteria inoculated in high or low initial loads were tested on shredded cabbage. The bacteria were reduced by 1 log CFU g(−1) after being exposed to ove...

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Detalles Bibliográficos
Autores principales: Lee, Hyun-Hee, Hong, Seok-In, Kim, Dongman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4237489/
https://www.ncbi.nlm.nih.gov/pubmed/25473517
http://dx.doi.org/10.1002/fsn3.138

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4237489/
https://www.ncbi.nlm.nih.gov/pubmed/25473517
http://dx.doi.org/10.1002/fsn3.138

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