Inactivation of Salmonella Enteritidis on lettuces used by minimally processed vegetable industries
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چکیده
منابع مشابه
Inactivation of Salmonella Enteritidis on lettuces used by minimally processed vegetable industries.
INTRODUCTION Washing and disinfection methods used by minimally processed vegetable industries of Southern Brazil were reproduced in laboratory in order to verify their effectiveness to reduce Salmonella Enteritidis SE86 (SE86) on lettuce. METHODOLOGY Among the five industries investigated, four carried out washing with potable water followed by disinfection with 200 ppm sodium hypochlorite d...
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Vegetables that have been physically altered from its original state but remain in its fresh state are considered minimally processed. These vegetables are subjected to one or more physical changes (processes of washing, peeling, slicing and cutting), which make them ready for consumption. However, in the dicing step occurs the release of internal cellular fluids, rich in nutrients, which allow...
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ژورنال
عنوان ژورنال: The Journal of Infection in Developing Countries
سال: 2017
ISSN: 1972-2680
DOI: 10.3855/jidc.8224