Inactivation of Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on alfalfa seeds by the combination treatment of vacuumed hydrogen peroxide vapour and vacuumed dry heat
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DOI: 10.1111/lam.13678
Abstract: We evaluated the combined effects of vacuumed hydrogen peroxide vapour (VHPV) and vacuum‐sealed dry heat (vacuum heat, VH) to inactivate food‐borne pathogens (Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes) on alfalfa seeds. Alfalfa seeds… read more here.
Keywords: vacuumed hydrogen; alfalfa seeds; combination; dry heat ... See more keywords