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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,...
Autores principales: | Lee, Jeong Yeon, Yang, So Young, Yoon, Ki Sun |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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