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...

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Publicat a:J Food Sci Technol
Autors principals: 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
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2018
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Original Article
Accés en línia: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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