Combined Effect of Calcium Oxide and Sonication to Reduce Foodborne Pathogens on Fresh Produce
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yoon, Jae-Hyun | - |
dc.contributor.author | Bae, Young-Min | - |
dc.contributor.author | Jung, Kyu-Seok | - |
dc.contributor.author | Heu, Sunggi | - |
dc.contributor.author | Lee, Sun-Young | - |
dc.date.available | 2019-03-09T02:36:50Z | - |
dc.date.issued | 2013-02 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/14902 | - |
dc.description.abstract | This study was conducted to investigate the antibacterial activity of calcium oxide (CaO), sonication, and their combination against foodborne pathogens on several fresh produce. The results showed that combined treatment inhibited Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium on fresh produce. However, the effectiveness of treatments for reducing populations of foodborne pathogens varied depending on the types and condition of the fresh produce. This study demonstrated that the antibacterial potency of CaO and its application with sonication could be one of alternatives for controlling foodborne pathogens on fresh produce. | - |
dc.format.extent | 4 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Combined Effect of Calcium Oxide and Sonication to Reduce Foodborne Pathogens on Fresh Produce | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/s10068-013-0037-5 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.22, no.1, pp 275 - 278 | - |
dc.identifier.kciid | ART001748475 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000315417400037 | - |
dc.identifier.scopusid | 2-s2.0-84874312374 | - |
dc.citation.endPage | 278 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 275 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 22 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | calcium oxide | - |
dc.subject.keywordAuthor | combination treatment | - |
dc.subject.keywordAuthor | foodborne pathogen | - |
dc.subject.keywordAuthor | fresh produce | - |
dc.subject.keywordAuthor | sonication | - |
dc.subject.keywordPlus | DECONTAMINATION | - |
dc.subject.keywordPlus | ULTRASOUND | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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