Sanitation of fresh green asparagus and green onions inoculated with Salmonella

Sanitation of fresh green asparagus and green onions inoculated with Salmonella

The absence of good agricultural and manufacturing practices in the production and postharvest handling of fresh produce, such as green asparagus or green onions increase the contamination risk by biological hazards like Salmonella. The objective of this work was to investigate the efficacy of chlor...

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Bibliographic Details
Main Authors: Miguel A. Martínez-Téllez, Francisco J. Rodríguez-Leyva, Ilce E. Espinoza-Medina, Irasema Vargas-Arispuro, Alfonso A. Gardea, Gustavo A. González-Aguilar, J. Fernando Ayala-Zavala
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2009-12-01
Series:Czech Journal of Food Sciences
Subjects:
green asparagus
green onions
lactic acid
hydrogen peroxide
sodium hypochlorite
salmonella typhimurium
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200906-0007_sanitation-of-fresh-green-asparagus-and-green-onions-inoculated-with-salmonella.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-200906-0007_sanitation-of-fresh-green-asparagus-and-green-onions-inoculated-with-salmonella.php

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