ShareHydrogen peroxide disinfection of minimally processed fruits and vegetables.
Author(s) : SAPERS G. M., SIMMONS G. F.
Type of article: Article
Summary
The authors find that hydrogen peroxide treatments are as effective as chlorine in reducing microbial load and extending shelf life of fresh-cut fruits and vegetables.
Details
- Original title: Hydrogen peroxide disinfection of minimally processed fruits and vegetables.
- Record ID : 1999-2333
- Languages: English
- Source: J. Food Technol. - vol. 52 - n. 2
- Publication date: 1998/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Fruit;
Vegetables - Keywords: Oxidation; Salmonella; Listeria; Disinfectant; Fresh produce; Ready to use; Vegetable; Disinfection; Fruit
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Hydrogen peroxide disinfection of minimally pro...
- Author(s) : SAPERS G. M., SIMMONS G. F.
- Date : 1998/02
- Languages : English
- Source: J. Food Technol. - vol. 52 - n. 2
View record
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Survival and growth of Salmonella hadar on mini...
- Author(s) : PIAGENTINI A. M., PIROVANI M. E., GUEMES D. R, DI PENTIMA J. H., TESSI M. A.
- Date : 1997/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 3
View record
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Listeria monocytogenes: incidence on vegetables.
- Author(s) : BEUCHAT L. R.
- Date : 1996/08
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 7 - n. 4-5
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Fruits et légumes frais prêts à l'emploi : tour...
- Author(s) : FAURE A.
- Date : 2008/11
- Languages : French
- Source: Infos Ctifl - n. 246
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Microbiology of fresh-cut ready-to-use vegetables.
- Author(s) : ODUMERU J. A.
- Date : 1999
- Languages : English
- Source: Recent Res. Dev. Microbiol. - vol. 3 - n. 1
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