Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons

The effects of a waiting period at room temperature (approximately 22 °C) before refrigerating fresh-cut watermelon, cantaloupe and honeydew pieces contaminated with Salmonella on survival of the inoculated pathogen were investigated. Whole cantaloupes, honeydew melons and watermelons were washed wi...

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Veröffentlicht in:	Food microbiology 2007-05, Vol.24 (3), p.288-295
Hauptverfasser:	Ukuku, D.O, Sapers, G.M
Format:	Artikel
Sprache:	eng
Schlagworte:	aerobes ambient temperature Biological and medical sciences cantaloupes Citrullus lanatus Colony Count, Microbial Consumer Product Safety Cucumis melo Cucurbitaceae - microbiology food contamination Food Contamination - prevention & control Food Handling - methods Food industries Food microbiology Food Preservation - methods food spoilage food storage fresh-cut foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology honeydew melons Humans molds (fungi) plate count Pseudomonas refrigeration Salmonella Salmonella - growth & development Temperature Time Factors watermelons yeasts
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