Occurrence of disinfectant-resistant bacteria in a fresh-cut vegetables processing facility and their role in protecting Salmonella enteritidis

Chemical disinfectants are widely used to control foodborne pathogen contamination in fresh-cut vegetables (FVs) processing facilities. In this study, we investigated the disinfectant-resistant bacteria in a FVs processing facility and evaluate the effects of these bacteria on biofilm formation and...

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Veröffentlicht in:	RSC advances 2021-03, Vol.11 (17), p.10291-10299
Hauptverfasser:	Xu, Jing-Guo, Meng, Jiao, Bao, Wen-Jing, Kang, Jia-Mu, Chen, Jing-Yu, Han, Bei-Zhong
Format:	Artikel
Sprache:	eng
Schlagworte:	Antiseptics Bacteria Biofilms Biomass Chemistry Contamination Disinfection & disinfectants Food processing Hydrogen peroxide Pathogens Salmonella Sodium hypochlorite Vegetables
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