Influence of high pressure processing on populations of Salmonella enterica in fresh green-mature tomato fruits and subsequent ripening
The objective of this work was to determine the effect of high pressure processing (HPP) on fresh tomato-associated outbreak isolates of Salmonella enterica in broth and on green mature tomato fruits. Nalidixic acid resistant (to 50 ppm) cultures of Salmonella enterica ser. Newport and Salmonella en...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/42701 http://scholar.lib.vt.edu/theses/available/etd-05172011-155837/ |