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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Blackwell Publishing Ltd
2014
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| 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 |