Gaseous chlorine dioxide technology for improving microbial safety of spices
Xinyao Wei, Tushar Verma, Mary‐Grace C. Danao, Monica A. Ponder, Jeyamkondan Subbiah
Topics & Concepts
Enterococcus faeciumSalmonellaChlorine dioxideChemistryFood scienceInoculationLog reductionSerotypeMicrobiologyBacteriaBiologyHorticultureGeneticsInorganic chemistryAntibioticsListeria monocytogenes in Food SafetyEssential Oils and Antimicrobial ActivityMicrobial Inactivation Methods