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1. Effect of nisin in combination with EDTA, sodium lactate, and potassium sorbate for reducing Salmonella on whole and fresh-cut cantaloupe

Description:
Includes references
Author:
Ukuku, D.O. , Fett, W.F.
Subject:
nisin , antibacterial proteins , EDTA (chelating agent) , lactates , potassium sorbate , antibacterial properties , cantaloupes , fresh-cut foods , decontamination , sanitizing , Salmonella , food pathogens , bacterial contamination , food contamination , fruit quality , appearance (quality) , off odors , food acceptability , food storage , cold storage , storage time , pathogen survival , washing , plate count , firmness
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2004

2. Efficacy of sanitizers to inactivate Escherichia coli O157:H7 on fresh-cut carrot shreds under simulated process water conditions

Description:
Includes references
Author:
Gonzalez, R.J. , Luo, Y. , Ruiz-Cruz, S. , McEvoy, J.L.
Subject:
carrots , fresh-cut foods , shredding , inoculum density , Escherichia coli O157:H7 , food contamination , bacterial contamination , food pathogens , sanitizing , sanitizers , chlorites , acidity , pH , citric acid , acetic acid , sodium hypochlorite , antibacterial properties , washing , food storage , storage time , pathogen survival , plate count , aerobes , yeasts , molds (fungi) , organic matter
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2004

3. Novel browning inhibitor formulation for fresh-cut apples

Description:
Includes references
Author:
Pilizota, V. , Sapers, G.M.
Subject:
apples , fresh-cut foods , enzymatic browning , enzyme inhibitors , food pathogens , pH , food preservatives , modified atmosphere packaging , ascorbic acid , citric acid , acid treatment , storage temperature , food safety , food quality
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2004