Surface pasteurization of whole fresh cantaloupes inoculated with Salmonella poona or Escherichia coli.

@article{Annous2004SurfacePO,
  title={Surface pasteurization of whole fresh cantaloupes inoculated with Salmonella poona or Escherichia coli.},
  author={Bassam A. Annous and Angela M. Burke and Joseph E. Sites},
  journal={Journal of food protection},
  year={2004},
  volume={67 9},
  pages={1876-85}
}
Numerous outbreaks of salmonellosis by Salmonella Poona have been associated with the consumption of cantaloupe. Commercial washing processes for cantaloupe are limited in their ability to inactivate or remove this human pathogen. Our objective was to develop a commercial-scale surface pasteurization process to enhance the microbiological safety of cantaloupe. Populations of indigenous bacteria recovered from cantaloupes that were surface pasteurized at 96, 86, or 76 degrees C for 2 to 3 min… CONTINUE READING

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