HYDROGEN-PEROXIDE DISINFECTION OF MINIMALLY PROCESSED FRUITS AND VEGETABLES

Authors
SAPERS GM SIMMONS GF
Citation
Gm. Sapers et Gf. Simmons, HYDROGEN-PEROXIDE DISINFECTION OF MINIMALLY PROCESSED FRUITS AND VEGETABLES, Food technology, 52(2), 1998, pp. 48-52
Citations number
30
Categorie Soggetti
Food Science & Tenology
Journal title
Food technology → ACNP
ISSN journal
00156639
Volume
52
Issue
2
Year of publication
1998
Pages
48 - 52
Database
ISI
SICI code
0015-6639(1998)52:2<48:HDOMPF>2.0.ZU;2-Y
Abstract
Fresh-cut fruits and vegetables, a large and rapidly growing segment o f the fresh produce industry, are subject to rapid spoilage by microor ganisms (Nguyen-the and Carlin, 1994) and may be a potential source of infection by foodborne pathogens such as Salmonella and Listeria (Bra ckett, 1992; Fain, 1996).