Microbial reduction efficacy of various disinfection treatments on fresh‐cut cabbage
Microbial reduction efficacy of various disinfection treatments on fresh‐cut cabbage
About this item
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Author / Creator
Publisher
United States: John Wiley & Sons, Inc
Journal title
Language
English
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Publication information
Publisher
United States: John Wiley & Sons, Inc
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Scope and Contents
Contents
To reduce the pathogenic microorganisms of fresh‐cut vegetables, various sanitizers applied at different concentrations and against four different bacteria inoculated in high or low initial loads were tested on shredded cabbage. The bacteria were reduced by 1 log CFU g−1 after being exposed to over 100 ppm sodium hypochlorite, over 1% hydrogen pero...
Alternative Titles
Full title
Microbial reduction efficacy of various disinfection treatments on fresh‐cut cabbage
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4237489
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4237489
Other Identifiers
ISSN
2048-7177
E-ISSN
2048-7177
DOI
10.1002/fsn3.138
