Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant

Published 2015 View Full Article

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Title
Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant
Authors
Keywords
Salted napa cabbage, Escherichia coli, O157:H7, Disinfection, Phytic acid, Sodium chloride
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 214, Issue -, Pages 24-30
Publisher
Elsevier BV
Online
2015-07-20
DOI
10.1016/j.ijfoodmicro.2015.07.024

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