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Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables
We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic Escherichia coli and Staphylococcus aureus (SEA) in fresh-cut vegetables, including carrots, celery, paprika,...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8003346/ https://ncbi.nlm.nih.gov/pubmed/33808683 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030655 |
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