Effects of pulsed light and aerosolized formic acid treatments on inactivation of Salmonella enterica on cherry tomato, reduction of microbial loads, and preservation of fruit quality
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Title
Effects of pulsed light and aerosolized formic acid treatments on inactivation of Salmonella enterica on cherry tomato, reduction of microbial loads, and preservation of fruit quality
Authors
Keywords
Pulsed light, Aerosolized formic acid, Tomato, Salmonella, Native microbiota, Quality
Journal
FOOD CONTROL
Volume 136, Issue -, Pages 108667
Publisher
Elsevier BV
Online
2021-11-09
DOI
10.1016/j.foodcont.2021.108667
References
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