Combination effect of saturated or superheated steam and lactic acid on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on cantaloupe surfaces

The purpose of this study was to evaluate the effectiveness of the combination treatment of lactic acid immersion and saturated or superheated steam (SHS) on inactivation of foodborne pathogens on cantaloupes. Saturated steam (SS) treatments were performed at 100 °C, while SHS treatments were delive...

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Veröffentlicht in:	Food microbiology 2019-09, Vol.82, p.342-348
Hauptverfasser:	Kwon, Sun-Ah, Song, Won-Jae, Kang, Dong-Hyun
Format:	Artikel
Sprache:	eng
Schlagworte:	Cantaloupe Combination treatment Foodborne pathogens Lactic acid Superheated steam
Online-Zugang:	Volltext
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