Association of <i>Escherichia coli</i> O157:H7 Density Change with Hydrogen Peroxide but Not Carbohydrate Concentration in the Leaf Content of Different Lettuce Types and Spinach

Association of <i>Escherichia coli</i> O157:H7 Density Change with Hydrogen Peroxide but Not Carbohydrate Concentration in the Leaf Content of Different Lettuce Types and Spinach

Leafy greens injuries occur from farm to table, causing leakage of cellular contents that promote the multiplication of foodborne pathogens and impose oxidative stress. Fresh beverages made from blended uncooked fruit and vegetables have become a popular food. The effect of cellular contents of diff...

Full description

Saved in:
Bibliographic Details
Main Authors: Maria T. Brandl, Sui S. T. Hua, Siov B. L. Sarreal
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
foodborne pathogen
lettuce
spinach
produce
ROS
oxidative stress
Online Access:https://www.mdpi.com/2304-8158/14/4/709
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/4/709

Similar Items