IMPACT OF SANITIZING AGENTS ON THE MICROBIOLOGICAL AND PHYSICAL-CHEMICAL QUALITY OF CUCUMBERS

Background and objectives: The washing step associated with the use of sanitizing solutions is the only one processing step that reduces the number of microorganisms, and it is important that the stage not cause losses for the sensorial and nutritional characteristics. Sanitizing is an essential ste...

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Veröffentlicht in:	Annals of nutrition and metabolism 2017-10, Vol.71 (Suppl. 2), p.1323
Hauptverfasser:	José, Jackline Freitas Brilhante de São, Lepaus, Bárbara Morandi, Coswosck, Kaio Henrique Cesconetto, Giorgette, Mylena Augustinho, Rocha, Jéssica Souza, Costa, Luciana Almeida
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid Acidity Aerobic capacity Antioxidants Bacteria Chlorine Cleaning agents Contaminants Contamination Cucumbers Food contamination & poisoning Hydrogen peroxide Impact analysis Lactic acid Mesophilic bacteria Microbiological analysis Microorganisms Mold Organic chemistry pH effects Phenolic compounds Phenols Preservation Product safety Salmonella Salmonella enterica Sanitizers Sensory properties Shelf life Sodium Sodium dichloroisocyanurate Sodium hypochlorite Vegetables Yeasts
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