Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach.

@inproceedings{Vandekinderen2009EvaluationOT,
  title={Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach.},
  author={Isabelle Vandekinderen and John R. Van Camp and Frank Devlieghere and Peter Ragaert and Kim Veramme and Nathalie Bernaert and Quenten Denon and Bruno De Meulenaer},
  year={2009}
}
Abstract In this study the impact of different decontamination agents (water, peroxyacetic acid, sodium hypochlorite, neutral electrolyzed oxidizing water and gaseous chlorine dioxide) on the microbial and sensory quality as well as the nutrient content of minimally processed leek was investigated. Washing with 250 mg/L peroxyacetic acid and contact with 1.59 mg/L chlorine dioxide gas reduced the native microflora with 1.52 and 1.48 log cfu/g respectively whereas the other treatments did not… CONTINUE READING

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