Antimicrobial food additives : characteristics, uses, by Erich Lück; Martin Jager. Transl. from the German by S. F. PDF

By Erich Lück; Martin Jager. Transl. from the German by S. F. Laichena

ISBN-10: 038761138X

ISBN-13: 9780387611389

ISBN-10: 354061138X

ISBN-13: 9783540611387

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Sample text

Gaseous ozone treatments also have been assessed on produce commodities. Ozone is a promising sanitizing alternative for produce because of its rapid oxidative activity (Marriott, 1999). A combination of continuous (no pressure) and pressurized ozone (83 kPa) for 128 minutes reduced Salmonella and E. , 2007). References Treatment with 5 ppm ozonated water for five minutes on lettuce inoculated with either E. coli O157:H7 or L. , 2006), indicating that the gaseous forms of ozone may be more effective than the liquid form of ozone.

Lettuce leaves inoculated with E. coli O157:H7 and subsequently vacuum cooled had higher populations (ca. , 2008). Mechanical damage occurring during packing and transport may also result in favorable conditions for bacterial attachment. Damage of stems of lettuce plants resulted in the release of sugar-containing latex, which supported the growth and rapid increase of E. coli O157:H7 populations (Brandl, 2008). This latex may also prevent gaseous and liquid sanitizers from penetrating tissues and inactivating bacteria.

Analysis of Escherichia coli O157: H7 survival in ovine or bovine manure and manure slurry. Appl. Environ. Microbiol 64, 3166–3174. , and Osburn, B. I. (2008). Impact of vacuum cooling on Escherichia coli O157:H7 infiltration into lettuce tissue. Applied and Environmental Microbiology 74, 3138–3142. Liao, C-H. and Cooke, P. H. (2001). Response to trisodium phosphate treatment of Salmonella Chester attached to fresh-cut green pepper slices. Canadian Journal of Microbiology 47, 25–32. Marriott, N.

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Antimicrobial food additives : characteristics, uses, effects by Erich Lück; Martin Jager. Transl. from the German by S. F. Laichena


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