Microbiological changes and quality characteristics of dried persimmon by chlorine dioxide gas fumigation treatment
نویسندگان
چکیده
منابع مشابه
Chlorine Dioxide Gas Treatment of Cantaloupe and Residue Analysis
Kaur, Simran. M.S., Purdue University, December 2013. Chlorine Dioxide Gas Treatment of Cantaloupe: Residue Analysis. Major Professor: Mark Morgan. Chlorine dioxide (ClO2) is a selective oxidant and powerful antimicrobial agent. Previous work has shown that treatment of cantaloupe with ClO2 gas at 5 mg/L for 10 minutes results in a 4.6 and 4.3 log reduction of E. coli O157:H7 and L. monocytogen...
متن کاملInactivation of Salmonella on Eggshells by Chlorine Dioxide Gas
Microbiological contamination of eggs should be prevented in the poultry industry, as poultry is one of the major reservoirs of human Salmonella. ClO2 gas has been reported to be an effective disinfectant in various industry fields, particularly the food industry. The aims of this study were to evaluate the antimicrobial effect of chlorine dioxide gas on two strains of Salmonella inoculated ont...
متن کاملThe Effect of Water Pressure and Chlorine Concentration on Microbiological Characteristics of Spray Washed Broiler Carcasses
The objective of this study was to evaluate the efficiency of water pressure and concentration of dichloromethane after the evisceration system under the fecal decontamination of chicken carcasse surfaces with and without apparent contamination. From a total of 322 carcasses, 50% were intentionally added chicken droppings in an area of more than 2 cm2 and the rest of carcasses were kept with...
متن کاملChlorine Dioxide and Chlorite
The primary purpose of this chapter is to provide public health officials, physicians, toxicologists, and other interested individuals and groups with an overall perspective on the toxicology of chlorine dioxide and chlorite. It contains descriptions and evaluations of toxicological studies and epidemiological investigations and provides conclusions, where possible, on the relevance of toxicity...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2017
ISSN: 1738-7248,2287-7428
DOI: 10.11002/kjfp.2017.24.5.608