Combined Effects of Alkaline Electrolyzed Water and Citric Acid with Mild Heat to Control Microorganisms on Cabbage

Effects of alkaline electrolyzed water (AlEW), acidic electrolyzed water (AcEW), 100 ppm sodium hypochlorite (NaClO), deionized water (DIW), 1% citric acid (CA) alone, and combinations of AlEW with 1% CA (AlEW + CA), in reducing the populations of spoilage bacteria and foodborne pathogens on cabbage...

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Veröffentlicht in:	Journal of food science 2010-03, Vol.75 (2), p.M111-M115
Hauptverfasser:	Rahman, S.M.E, Jin, Yong-Guo, Oh, Deog-Hwan
Format:	Artikel
Sprache:	eng
Schlagworte:	alkaline electrolyzed water alkalinity Anti-Infective Agents - pharmacology background flora Biological and medical sciences Brassica Brassica - microbiology cabbage citric acid Citric Acid - pharmacology Colony Count, Microbial combination treatment Consumer Product Safety Escherichia coli Escherichia coli O157 - drug effects Escherichia coli O157 - growth & development food analysis food composition food contamination Food industries Food Microbiology food pathogens Fruit and vegetable industries Fundamental and applied biological sciences. Psychology heat treatment Hydrogen Peroxide - pharmacology Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - growth & development microbial contamination microbiological quality pathogens Temperature
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