Inactivation of Salmonella Typhimurium and quality preservation of cherry tomatoes by in-package aerosolization of antimicrobials

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• 作者：Yunbin Jiang^a ; Xuetong Fan^b ; ^{xuetong.fan@ars.usda.gov} ; Xihong Li^a ; Joshua B. Gurtler^b ; Sudarsan Mukhopadhyay^b ; Tony Jin^b
• 关键词：Tomato ; Salmonella ; Aerosolized sanitizer ; Peroxyacetic acid ; Organic acid ; Chlorine dioxide ; Quality
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：411-420
• 全文大小：507 K
• 卷排序：73

文摘

Attenuated S. Typhimurium have similar sensitivity to sanitizers as pathogenic ones. Salmonella on stem scar are harder to inactivate than those on smooth surface. In-package aerosolization achieves >3-log reduction of Salmonella in the stem scar. Tomato quality during storage is not significantly impacted by the treatments.