ShareInfluence of refrigerated storage time on efficacy of irradiation to reduce Salmonella on sliced Roma tomatoes.
Author(s) : NIEMIRA B. A.
Type of article: Article
Summary
Salmonella contamination of tomatoes is a growing concern. Irradiation is used as a non-thermal method of inactivating pathogens on fresh and minimally processed produce. In this study, Salmonella was inoculated onto sliced tomatoes, then irradiation was applied after 0, 24, 48 or 72 hours of storage, and the efficacy of irradiation did not appear to be affected by the holding time.
Details
- Original title: Influence of refrigerated storage time on efficacy of irradiation to reduce Salmonella on sliced Roma tomatoes.
- Record ID : 30002674
- Languages: English
- Source: Journal of Food Protection - vol. 74 - n. 6
- Publication date: 2011/06
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