Use of organic acids to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and lettuce.

@article{Park2011UseOO,
  title={Use of organic acids to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and lettuce.},
  author={Sang-Hyun Park and Mi-Ran Choi and Jeong-Woong Park and K Park and Myung-Sub Chung and Sangryeol Ryu and Dong-Hyun Kang},
  journal={Journal of food science},
  year={2011},
  volume={76 6},
  pages={M293-8}
}
UNLABELLED This study was undertaken to investigate the antimicrobial effect of organic acids against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on whole red organic apples and lettuce. Several studies have been conducted to evaluate organic acids as sanitizers. However, no studies have compared antimicrobial effects of various organic acids on organic fresh produce, including evaluation of color changes of produce. Apples and lettuce were inoculated with a… CONTINUE READING
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