期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 22, 期 1, 页码 275-278出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-013-0037-5
关键词
calcium oxide; combination treatment; foodborne pathogen; fresh produce; sonication
资金
- Rural Development Administration, RDA, Korea [PJ00851302]
This study was conducted to investigate the antibacterial activity of calcium oxide (CaO), sonication, and their combination against foodborne pathogens on several fresh produce. The results showed that combined treatment inhibited Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium on fresh produce. However, the effectiveness of treatments for reducing populations of foodborne pathogens varied depending on the types and condition of the fresh produce. This study demonstrated that the antibacterial potency of CaO and its application with sonication could be one of alternatives for controlling foodborne pathogens on fresh produce.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据