Effect of Hot Water and Hydrogen Peroxide Treatments on Survival of Salmonella and Microbial Quality of Whole and Fresh-Cut Cantaloupe
- 1 March 2004
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 67 (3) , 432-437
- https://doi.org/10.4315/0362-028x-67.3.432
Abstract
Cantaloupe melon has been associated with outbreaks of salmonellosis. Contamination might be introduced into the flesh from the rind by cutting or by contact of cut pieces with contaminated rinds. ...Keywords
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