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

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Title
Inactivation of Salmonella Typhimurium and quality preservation of cherry tomatoes by in-package aerosolization of antimicrobials
Authors
Keywords
Tomato, Salmonella, Aerosolized sanitizer, Peroxyacetic acid, Organic acid, Chlorine dioxide, Quality
Journal
FOOD CONTROL
Volume 73, Issue -, Pages 411-420
Publisher
Elsevier BV
Online
2016-08-24
DOI
10.1016/j.foodcont.2016.08.031

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