Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone

Lactic acid (LA) is an effective sanitizer for disinfection of fresh produce. Tap water is generally used to wash disinfected fresh produce because sanitizer residues negatively affect the quality and organoleptic properties of the produce. However, tap water is ineffective for secondary disinfectio...

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Detalles Bibliográficos
Autores principales: Wang, Jiayi, Wang, Shan, Sun, Yeting, Li, Chen, Li, Yanru, Zhang, Qi, Wu, Zhaoxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9067095/
https://www.ncbi.nlm.nih.gov/pubmed/35519499
http://dx.doi.org/10.1039/c9ra03544c

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9067095/
https://www.ncbi.nlm.nih.gov/pubmed/35519499
http://dx.doi.org/10.1039/c9ra03544c

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