Inactivation of internalized Salmonella Typhimurium in lettuce and green onion using ultraviolet C irradiation and chemical sanitizers.

@article{Ge2013InactivationOI,
  title={Inactivation of internalized Salmonella Typhimurium in lettuce and green onion using ultraviolet C irradiation and chemical sanitizers.},
  author={Chongtao Ge and Zuzana Bohrerova and J Lee},
  journal={Journal of applied microbiology},
  year={2013},
  volume={114 5},
  pages={1415-24}
}
AIMS The internalized human pathogens in fresh produce are not effectively removed during conventional washing, and therefore, it may cause foodborne illness when the produce is consumed raw. Thus, effective nonthermal processes are needed to prevent this risk. METHODS AND RESULTS Green fluorescence protein-tagged Salmonella Typhimurium was either sprayed on the surface of iceberg lettuce or injected into the bottom part (bulb) of green onions to induce bacterial internalization. The… CONTINUE READING
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