| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8415704 | Innovative Food Science & Emerging Technologies | 2018 | 8 Pages |
Abstract
Foodborne-illness outbreaks related to fresh-cut produce have increased globally. The use of chlorine-based sanitizers in the fresh-cut produce industry has been decreasing due to health-related problems. Thus, an alternative washing treatment is needed to control pathogenic bacteria contaminating fresh-cut produce. Nanoemulsions with EOs and cationic SF developed in this study can be a suitable washing agent for inactivating foodborne pathogens on fresh-cut produce.
Keywords
Related Topics
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Food Science
Authors
Ji-Hoon Kang, Kyung Bin Song,