Inactivation of foodborne pathogens (Salmonella and Listeria monocytogenes) on locally processed spinaches by three-step wash with antimicrobials
Three-step wash with commercial antimicrobials including a H2O2-peroxyacetic-acid mixer, chlorine water and a lactic/citric acid blend was conducted to inactivate foodborne pathogens on spinaches. Fresh spinaches from West Virginia small growers were artificially contaminated with a 4-strain mixture...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154321000089 |
