Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment
Abstract
Fresh-cut cantaloupes have been associated with outbreaks of Salmonellosis. Minimally processed fresh-cut fruits have a limited shelf life because of deterioration caused by spoilage microflora and physiological processes. The objectives of this study were to use a wet steam process to 1) reduce indigenous spoilage microflora and inoculated populations of Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes on the surface of...
Paper Details
Title
Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment
Published Date
Aug 1, 2016
Volume
231
Pages
86 - 92
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