Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product and ultraviolet–C for inactivation of microbes in fresh-cut vegetable washing waters

Show full item record



Permalink

http://hdl.handle.net/10138/237850

Citation

Lehto , M , Kuisma , R M J , Kymäläinen , H-R & Mäki , M 2018 , ' Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product and ultraviolet–C for inactivation of microbes in fresh-cut vegetable washing waters ' , Journal of Food Processing and Preservation , vol. 42 , no. 1 , 13354 . https://doi.org/10.1111/jfpp.13354

Title: Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product and ultraviolet–C for inactivation of microbes in fresh-cut vegetable washing waters
Author: Lehto, Marja; Kuisma, Risto Martti Johannes; Kymäläinen, Hanna-Riitta; Mäki, Maarit
Contributor: University of Helsinki, Department of Agricultural Sciences
University of Helsinki, Department of Agricultural Sciences
Date: 2018-01
Language: eng
Number of pages: 9
Belongs to series: Journal of Food Processing and Preservation
ISSN: 1745-4549
URI: http://hdl.handle.net/10138/237850
Abstract:
Subject: 416 Food Science
ClO2
organic acid-based product
UV-C
vegetable washing water
LISTERIA-MONOCYTOGENES
ESCHERICHIA-COLI
DISINFECTION METHODS
ICEBERG LETTUCE
EFFICACY
CONTAMINATION
FRUIT
PATHOGENS
INDUSTRY
CONSUMPTION
Rights:


Files in this item

Total number of downloads: Loading...

Files Size Format View
Lehto_et_al_201 ... ssing_and_Preservation.pdf 559.1Kb PDF View/Open

This item appears in the following Collection(s)

Show full item record