Effects of moisture content and mild heat on the ability of gaseous chlorine dioxide against Salmonella and Enterococcus faecium NRRL B-2354 on almonds
Bhargavi Rane, Alison Lacombe, Shyam S. Sablani, David F. Bridges, Juming Tang, Jiewen Guan, Vivian C. H. Wu
Topics & Concepts
Enterococcus faeciumSalmonellaSalmonella entericaFood scienceChemistryChlorine dioxidePathogenic bacteriaMicrobiologyMicroorganismBacteriaInoculationMoistureBiologyHorticultureInorganic chemistryOrganic chemistryGeneticsAntibioticsListeria monocytogenes in Food SafetyEssential Oils and Antimicrobial ActivityBee Products Chemical Analysis