L S Ibarra-Sánchez

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The effect of different washing or sanitizing agents was compared for preventing or reducing surface and internal contamination of tomatoes by Salmonella Typhimurium and Escherichia coli O157:H7. The tomatoes were inoculated by dipping them in a bacterial suspension containing approximately 6.0 log CFU/ml of each pathogen and then rinsing them with tap(More)
In-plant validation of an alternative washing and sanitizing method was conducted at a cantaloupe packing operation in Mexico. This method consisted of a spray water wash followed by spraying warm (55 to 60 degrees C) 2% (L)-lactic acid solution and was compared with the existing method of spray washing the melons with tap water followed by immersion in a(More)
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