Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables

We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic Escherichia coli and Staphylococcus aureus (SEA) in fresh-cut vegetables, including carrots, celery, paprika,...

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Detalles Bibliográficos
Autores principales: Lee, Jeong Yeon, Yang, So Young, Yoon, Ki Sun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003346/
https://www.ncbi.nlm.nih.gov/pubmed/33808683
http://dx.doi.org/10.3390/foods10030655

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003346/
https://www.ncbi.nlm.nih.gov/pubmed/33808683
http://dx.doi.org/10.3390/foods10030655

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