Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables
We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> (SEA) in fresh-cut vegetable...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/3/655 |