Reduction Foodborne Pathogens and Surrogate Microorganism on Citrus Fruits after Lab- and Pilot-scale Finishing Wax Application

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...

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Bibliographic Details
Main Authors:	Hongye Wang, Lina Sheng, Zhuosheng Liu, Xiran Li, Linda J. Harris, Luxin Wang
Format:	Article
Language:	English
Published:	Elsevier 2024-04-01
Series:	Journal of Food Protection
Subjects:	Citrus wax Enterococcus faecium NRRL B-2354 Listeria monocytogenes Salmonella Storage
Online Access:	http://www.sciencedirect.com/science/article/pii/S0362028X24000395

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