Evaluation of Sanitizing Methods for Reducing Microbial Contamination on Fresh Strawberry, Cherry Tomato, and Red Bayberry

Evaluation of Sanitizing Methods for Reducing Microbial Contamination on Fresh Strawberry, Cherry Tomato, and Red Bayberry

Strawberries, cherry tomatoes, and red bayberries, which are the most popular types of fresh produce in China, are vulnerable to microbial contamination. In this study, different sanitizing methods [treatment with 2% organic acids, 0.02% sodium hypochlorite (SH), 0.1% sodium chlorite (SC), and 0.1%...

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Bibliographic Details
Main Authors: Wei Wei, Xu Wang, Zhongwen Xie, Wen Wang, Junfeng Xu, Yuanjing Liu, Haiyan Gao, Yu Zhou
Format: Article
Language:English
Published: Frontiers Media S.A. 2017-12-01
Series:Frontiers in Microbiology
Subjects:
fresh produce
sodium hypochlorite
organic acid
acidified sodium chlorite
Escherichia coli
Salmonella Typhimurium
Online Access:http://journal.frontiersin.org/article/10.3389/fmicb.2017.02397/full

Internet

http://journal.frontiersin.org/article/10.3389/fmicb.2017.02397/full

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