Assessing the Influence of Proportions Between Amount of Vegetables Immersed and Volume of Water To Inactivate Salmonella in Minimally Processed Lettuce and Carrot, Mimicking Disinfection Practices Employed by Brazilian Processing Plants
Abstract:ResumoThe proportion between amount of vegetables immersed and volume of water used during the disinfection step of minimally processed vegetables (MPV) is a factor that can affect the efficacy of disinfection process and consequently the quality and safety of the final product. This study aimed at assessing the influence of proportion between amount of vegetables immersed and volume of water on inactivation of Salmonella during the disinfection step of minimally processed lettuce and carrot, mimicking practic… Show more
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