Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa)

Salmonella outbreaks related to fruits and vegetables have been reported being lettuce one of the most contaminated. Peracetic acid (PA) at 50 mg/L, sodium dichloroisocyanurate (SD) at 100 mg/L, and the combination of SD at 100 mg/L and babaçu coconut (Attalea speciosa) oil detergent at 100 mg/L wer...

詳細記述

保存先:
書誌詳細
出版年:J Food Sci Technol
主要な著者: Silveira, Luiza Oliveira, do Rosário, Denes Kaic Alves, Giori, Ana Carolina Garcia, Oliveira, Syllas Borburema Silva, da Silva Mutz, Yhan, Marques, Clara Suprani, Coelho, Jussara Moreira, Bernardes, Patrícia Campos
フォーマット: Artigo
言語:Inglês
出版事項: Springer India 2018
主題:
Original Article
オンライン･アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC5876224/
https://ncbi.nlm.nih.gov/pubmed/29606768
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3071-8
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