Effect of hot water and hydrogen peroxide treatments on survival of salmonella and microbial quality of whole and fresh-cut cantaloupe.
作者： DIKE O. UKUKU , VLASTA PILIZOTA , GERALD M. SAPERS
DOI: 10.4315/0362-028X-67.3.432
关键词: Food microbiology 、 Hydrogen peroxide 、 Melon 、 Population 、 Mesophile 、 Salmonella 、 Food science 、 Inoculation 、 Biology 、 Agar plate 、 Microbiology
摘要: … The results of this study indicate that exposing cantaloupe surfaces to 5% hydrogen peroxide at 708C or water at 978C for 60 s can achieve this result. Use of such treatments could …
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