Reduction Foodborne Pathogens and Surrogate Microorganism on Citrus Fruits after Lab- and Pilot-scale Finishing Wax Application
After finishing waxes are applied, citrus fruits are typically dried at 32–60°C for 2–3 min before final packing. The survival of Listeria monocytogenes, Salmonella, and Enterococcus faecium NRRL B-2354 was evaluated under laboratory conditions on lemons after applying one of four finishing waxes (F...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2024-04-01
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Series: | Journal of Food Protection |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X24000395 |