Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves
Xinyao Wei, Tushar Verma, Sibel Irmak, Jeyamkondan Subbiah
Topics & Concepts
Chlorine dioxideChemistryEnterococcus faeciumFood scienceSalmonellaSodium chloriteChlorineSugarBacteriaBiologyBiochemistryAntibioticsOrganic chemistryInorganic chemistryGeneticsListeria monocytogenes in Food SafetyEssential Oils and Antimicrobial ActivityFood Safety and Hygiene