Salmonella population rebound and its prevention on spray washed and non-washed jalapeño peppers and roma tomatoes in humid storage.

Abstract

The potential of Salmonella population to rebound on non-washed and washed roma tomatoes and jalapeño peppers in humid storage at 4°C, 10°C, 15°C, 21°C, or 35°C for ≤12 days was investigated. The initial inoculation levels of Salmonella on peppers and tomatoes were 5.6 and 5.2 log CFU/cm(2), respectively. Air-drying of fruit surfaces resulted in… (More)
DOI: 10.1089/fpd.2011.1051

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