Development of sustained release formulations of chlorine dioxide gas for inactivation of foodborne pathogens on produce
Formulations for the sustained release of chlorine dioxide (ClO2) gas were developed, and their gas-producing profiles and antimicrobial effects against Escherichia coli O157:H7 and Salmonella Typhimurium were evaluated in spinach leaves and tomatoes under different relative humidity (RH) conditions...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 8 vom: 08. Dez., Seite 726-733 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2021
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Chlorine dioxide Escherichia coli O157:H7 Salmonella Typhimurium produce sustained release Chlorine Compounds Delayed-Action Preparations Disinfectants Oxides mehr... |
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