High Hydrostatic Pressure Processing Reduces Salmonella enterica from Diced and Whole Tomatoes
Fresh and fresh-cut tomatoes have been associated with numerous outbreaks of salmonellosis in recent years. While the exact routes of contamination are unknown, high pressure processing (HPP) is being evaluated as a post harvest treatment to eliminate Salmonella enterica from tomatoes. The objectiv...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/33608 http://scholar.lib.vt.edu/theses/available/etd-06162009-143048/ |