Effect of Hydrogen Peroxide in Combination with Minimal Thermal Treatment for Reducing Bacterial Populations on Cantaloupe Rind Surfaces and Transfer to Fresh-Cut Pieces.

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Effect of Hydrogen Peroxide in Combination with Minimal Thermal Treatment for Reducing Bacterial Populations on Cantaloupe Rind Surfaces and Transfer to Fresh-Cut Pieces.

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2016 nî lūn-bûn

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2016年の論文

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2016年学术文章

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2016年学术文章

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2016年学术文章

@zh-cn

2016年学术文章

@zh-hans

2016年学术文章

@zh-my

2016年学术文章

@zh-sg

2016年學術文章

@yue

2016年學術文章

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name

Effect of Hydrogen Peroxide in ...... Transfer to Fresh-Cut Pieces.

@en

Effect of Hydrogen Peroxide in ...... Transfer to Fresh-Cut Pieces.

@nl

type

Item

label

Effect of Hydrogen Peroxide in ...... Transfer to Fresh-Cut Pieces.

@en

Effect of Hydrogen Peroxide in ...... Transfer to Fresh-Cut Pieces.

@nl

prefLabel

Effect of Hydrogen Peroxide in ...... Transfer to Fresh-Cut Pieces.

@en

Effect of Hydrogen Peroxide in ...... Transfer to Fresh-Cut Pieces.

@nl

P1476

Effect of Hydrogen Peroxide in ...... Transfer to Fresh-Cut Pieces.

@en

P2093

Brendan Niemira

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David Geveke

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Dike O Ukuku

http://www.w3.org/2001/XMLSchema#string

Modesto Olanya

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Sudarsan Mukhopadhyay

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P2860

MlrA, a novel regulator of curli (AgF) and extracellular matrix synthesis by Escherichia coli and Salmonella enterica serovar Typhimurium.

Comparison of the attachment of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Pseudomonas fluorescens to lettuce leaves.

Location of Escherichia coli O157:H7 on and in apples as affected by bruising, washing, and rubbing.

Attachment of Escherichia coli O157:H7 to lettuce leaf surface and bacterial viability in response to chlorine treatment as demonstrated by using confocal scanning laser microscopy.

Attachment of Escherichia coli O157:H7 to the surfaces and internal structures of apples as detected by confocal scanning laser microscopy.

Effect of native microflora, waiting period, and storage temperature on Listeria monocytogenes serovars transferred from cantaloupe rind to fresh-cut pieces during preparation.

Effects of cell surface charge and hydrophobicity on attachment of 16 Salmonella serovars to cantaloupe rind and decontamination with sanitizers.

Effect of sanitizer treatments on Salmonella Stanley attached to the surface of cantaloupe and cell transfer to fresh-cut tissues during cutting practices.

Relationship of cell surface charge and hydrophobicity to strength of attachment of bacteria to cantaloupe rind.

The multicellular morphotypes of Salmonella typhimurium and Escherichia coli produce cellulose as the second component of the extracellular matrix.

P304

1316-1324

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P31

scholarly article

P356

10.4315/0362-028X.JFP-16-046

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P433

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P478

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P577

2016-08-01T00:00:00Z

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P698

27497118

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