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Pathogen reduction on mung bean reduction of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes on mung bean using combined thermal and chemical treatments with acetic acid and hydrogen peroxide.
Trzaskowska, Monika; Dai, Yue; Delaquis, Pascal; Wang, Siyun.
Afiliação
  • Trzaskowska M; Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-776 Warsaw, Poland.
  • Dai Y; Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
  • Delaquis P; Agriculture and Agri-Food Canada, Summerland Research and Development Centre, 4200 Highway 97 South, Summerland, British Columbia V0H 1Z0, Canada.
  • Wang S; Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada. Electronic address: siyun.wang@ubc.ca.
Food Microbiol ; 76: 62-68, 2018 Dec.
Article em En | MEDLINE | ID: mdl-30166191
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Escherichia coli O157 / Ácido Acético / Salmonella enterica / Vigna / Temperatura Alta / Peróxido de Hidrogênio / Listeria monocytogenes Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Escherichia coli O157 / Ácido Acético / Salmonella enterica / Vigna / Temperatura Alta / Peróxido de Hidrogênio / Listeria monocytogenes Idioma: En Ano de publicação: 2018 Tipo de documento: Article