Evaluating wet and dry contact time of contaminated produce with chlorine solution against Listeria monocytogenes and Salmonella enterica

Chlorine is the most widely used sanitizer, however, there are varying reports on the exposure time and its effectiveness on fresh produce. This study determined the minimum exposure time for wet and dry contact chlorine treatments with the highest efficacy in reducing Listeria monocytogenes and Sal...

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Veröffentlicht in:	Food science & technology 2024-02, Vol.193, p.115748, Article 115748
Hauptverfasser:	Aryal, Jyoti, Chhetri, Vijay Singh, Adhikari, Achyut
Format:	Artikel
Sprache:	eng
Schlagworte:	Chlorine cross contamination Dry contact time exposure duration fresh produce Listeria monocytogenes Salmonella enterica sanitizers spinach sweet peppers Wet contact time
Online-Zugang:	Volltext
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